British/Irishlunchvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Welsh Rare-bit

Name: Welsh Rare-bit
Yield: 1 servings
Cuisine: British/Irish
Ingredients: Cut bread into slices about half an inch in thickness; Cut some slices, not quite so large as the bread, from a good rich fat cheese; a little made mustard; a seasoning of pepper; four neaping tablespoons grated cheese; two of butter; one of milk; saltspoon each salt; and dry mustard; Quarter of pepper; a dust of cayenne

From The new practical housekeeping, 1890

Serves 1

A poached egg may be placed on each slice for a variation.

Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 113. The excerpt below is the record exactly as published.

a seasoning of pepper. Stir the cheese until it is completely dissolved, then brown it before the fire or with a hot salamander. Serve with dry or buttered toasts, whichever may be preferred. If the cheese is not very rich a few pieces of butter may be mixed with it to great ad- vantage. Sometimes the melted cheese is spread on the toasts, and then laid in the cheese-toaster. Whichever way.it is served it is highly necessary that the jjodxture be very hot and very quickly sent to table. Welsh Rare-bit — Cut bread into slices about half an inch in thickness, allowing a slice for each person ; pare off the crust, toast the bread slightly without hardening or burning it, and spread it with butter. Cut some slices, not quite so large as the bread, from a good rich fat cheese ; lay them on the toasted bread in a cheese- toaster ; be careful that the cheese does not burn, and let it be equal- ly melted. Spread over the top a little made mustard and a sea- soning of pepper, and serve very hot, with very hot plates. To facil- itate the melting of the cheese it may be cut into thin flakes or toasted on one side before it is laid on the bread. As it is so essen- tial to send this dish hot to table it is a good plan to melt the cheese in small round silver or metal pans, and to send thesepans to table, allowing one for each guest. Slices of dry or buttered toast should always accompany them, with mustard, pepper and salt ; or stir to- gether in a saucepan over the fire until smoothly blended, four neaping tablespoons grated cheese, two of butter, one oi milk, salt- spoon each salt and dry mustard, Quarter of pepper and a dust ot cayenne

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