Welsh Rabbit

Ingredients

• a quarter-pound of Cheddar cheese
• an ounce of butter
• three tablespoonfuls of ale
• one dessert-spoonful of Holbrook’s Worcester Sauce
• one salt-spoonful of dry mustard
• half a salt-spoonful of paprika or Krona pepper
• slices of toasted bread

Method

1. 1

   Cut cheese into shreds, put in a chafing dish with butter and ale.

2. 2

   Add Worcester sauce, mustard, and paprika.

3. 3

   Stir until melted and creamy.

4. 4

   Pour over toasted bread and serve hot.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 14. The excerpt below is the record exactly as published.

Welsh Rabbit, which is a real Rare- bit if properly made. Besides the Welsh Rabbits, there are Scotch Rabbits, Swiss Rabbits, American Rabbits, Boston Rabbits, Oyster Rabbits, Scotch Wood- cock, Golden Buck, etc., all of which take the form of toasted cheese done in one way or the other. mash IRabbit, IRc. 1. Cut into shreds a quarter-pound of Cheddar cheese, put this into the chafing dish with an ounce of butter and three table-spoonfuls of ale, or if milk is preferred use it in place of ale. Add also one dessert-spoonful of Holbrook’s Worcester Sauce, one salt-spoonful of dry mustard, and half a salt-spoonful of paprika or Krona pepper. Blend the ingredients thor- oughly, and stir constantly till the cheese has melted and the mixture is quite creamy. Have ready some slices of toasted bread

Cook this with the app: pantry check, scaling, and the assistant.