British/Irishlunch
Welsh Rabbit
From The Stag Cook Book: Written for Men by Men, 1922
Best served hot.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 41. The excerpt below is the record exactly as published.
WELSH RABBIT I have no hesitation in saying that my recipe for Welsh Rabbit is the best yet invented. It has an international reputation. It has been eaten with gusto by Russians, Turks and some Englishmen who, strange to say, are distinguished gourmets. There have been Frenchmen who were too reserved, perhaps, in their praise of it, but then it must be remembered that Welsh rabbit is not sym- pathetic with the Gallic temperament. The French pre- fer timbales de frontage. Put a large chafing dish over the hot water pan in which the water must be boiling. Never let the tempera- ture of the heat change for a moment; therefore a big alcohol lamp is preferable. Grate ordinary cheese or cut it into the shape of dice. Drop in a lump of butter of the size of an English walnut. Pour into the pan a pint of near beer or near Budweiser. Slightly heat it. In the old days musty ale was everything. To-day the symbol of beer is almost sufficient. Drop in a half teaspoonful of strong red pepper and then a tablespoonf ul of paprika, — paprika being merely a flavor and not a condiment. Keep the beer hot ; then drop two tablespoons of Worcestershire [176] WRITTEN FOR MEN BY MEN sauce, a tablespoon of catsup and a half teaspoon of mus- tard
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Cook this with the app: pantry check, scaling, and the assistant.