Welsh Rarebit

Ingredients

• some rich cheese (about £lb.)
• a small teaspoonful of flour of mustard
• 10z. of butter
• a very little ale or porter

Method

1. 1

   Make slices of toast about a quarter of an inch thick, trim off the crusts, and spread with butter.

2. 2

   Slice cheese thinly into a stewpan; add mustard, salt, cayenne, butter, and a little ale or porter.

3. 3

   Simmer until hot, pour over toast, and serve immediately.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 42. The excerpt below is the record exactly as published.

0ZS. of Butter. 30ZS. of Onions (finely chopped). 40ZS. of Tomatoes (finely chopped). 3 Eggs. 6 pieces of well-buttered Toast. 1 dessert-spoonful of Anchovy Sauce. 1 dessert-spoonful of Worcester Sauce. 1 dessert-spoonful of Parsley (finely chopped). Pepper and Salt to taste. Put the butter, parsley and onions into a saucepan and simmer till the butter boils. Then add (off the fire) the eggs, tomatoes and sauces. Mix well and return to the fire; let it all boil again, or until the eggs are set. Quickly serve the mixture on toast. Mrs. Crace. 104 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. Welsh Rarebit. Make some slices of toast about a quarter of an inch thick, trim off the crusts, and spread them with butter. Slice very thinly some rich cheese (about £lb.) into a stewpan; add a small teaspoonful of flour of mustard, a little salt and cayenne, ioz. of butter, and pour over it a very little ale or porter

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