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Welsh Rarebit
From Miss Corson's practical American cookery and household management, 1885
Serves 1
For a variation, substitute ale with the yolks of two raw eggs beaten in half a cup of milk.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 141. The excerpt below is the record exactly as published.
WELSH RAREBIT. The ordinary American factory cheese is excellent for rarebits, because it grates easily, melts quickly, and blends smoothly with the other ingredients. To make a rarebit, mix the following ingredients in a saucepan, and then stir them over the fire until they are smoothly melted together ; meantime prepare two slices of toast, and lay them on a hot dish. When the rarebit is quite smooth, pour it on the toast, and serve it at once. The proper ingredients for a rarebit are ; quarter of a pound of cheese grated, two ounces of 250 PRACTICAL AMERICAN COOKERY. butter, two tablespoonfuls of ale, a saltspoonful each of salt and dry mustard, a quarter of a saltspoonful of pepper, and a dust of cayenne. A very good rarebit is made by substituting for the ale the yolks of two raw eggs, beaten in half a cupful of milk. This rarebit is mixed and cooked like the first, and is very tender and delicate. GOLDEN BUCK. A golden buck is a Welsh rarebit with a poached egg laid on it. YORKSHIRE RAREBIT. A Yorkshire rarebit is a golden buck with a slice of fried or broiled bacon laid upon the poached egg. All the rarebits may be made at the table in a chafing-dish, if the cheese is grated and the toast prepared in the kitchen. The more quickly they are eaten after they are cooked, the better they are. CHEESE STRAWS AND CRUSTS. Cheese crusts and cheese straws make an acceptable accompaniment for any green salad, or for celery. To pre- pare cheese straws, sift six ounces of flour on the pastry- board, make a hole in the centre, into which put the yolk of a raw egg or two tablespoonfuls of cream, three heaping tablespoonfuls of any dry rich cheese, grated, an equal quantity of butter, half a level teaspoonful of salt, quarter of a saltspoonful of whit
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