Welsh Rarebit

Ingredients

• One cupful of grated cheese
• One egg (yolk only)
• One-quarter of a cupful of milk
• Salt to taste
• Pepper to taste

Method

1. 1

   Prepare the toast the same as in the preceding recipe.

2. 2

   Place the milk in a porcelain-lined stew-pan, and when hot, put in the cheese, and stir continually until the latter is melted.

3. 3

   Add the salt, pepper and the beaten yolk, stir but a moment, and pour the liquid over the toast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 135. The excerpt below is the record exactly as published.

Welsh rarebit and cheese ome- let are good for a cheese course. The Welsh rarebit makes an especially pretty course. It is served on little silver chafing dishes about four inches square, one of which, standing in a plate, is served to each person at table. The reservoir contains boiling water, and the Uttle platter holds the slice of Welsh rarebit, which is thus kept hot. 3IO THE PATTERN COOK-BOOK. WELSH RAREBIT. This is a favorite dish for gentlemen's suppers and for luncheons. Cut bread into thin slices, shape these into diamonds or squares, toast them, and while hot, butter lightly. With a tea-spoon dip boiling water upon the toast to moisten slightly, wetting only the unbuttered side. Place each slice on a separate hot plate, allowing one for each person at table ; sprinkle with a little salt, pour over the toast enough melted cheese to cover, and serve the mo- ment this is done, since otherwise the cheese will harden, the toast will cool, and the dish will be altogether spoiled. Rich, new cheese should be chosen for this purpose, as it melts more easily. The cheese should be put in a cup to be melted. If the rarebit is stringy and tough, the cheese has not been sufficiently rich. This simple recipe is a decidedly good one, but there are many different ways of making the dish. Some spread a little mustard over the toast, others add ale to the cheese, or dip the toast in ale instead of using hot water. Another method is to serve a poached ^%% on each slice of toast and cheese, and another to mix the yolks of eggs with the melted cheese. WELSH RAREBIT, WITH EGGS. One cupful of grated cheese. One egg (yolk only). One-quarter of a cupful of milk. Salt and pepper to taste

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