Welsh Rarebit

Ingredients

• a slice of bread, about half an inch thick
• a slice of rich cheese a quarter of an inch thick
• serve with mustard
• serve with pepper

Method

1. 1

   Cut the crust off the bread and toast it lightly on both sides.

2. 2

   Cut the cheese to be smaller than the bread and place it on the bread.

3. 3

   Put it in a cheese-toaster, watching carefully to prevent burning.

4. 4

   Stir the cheese gently to avoid a skin forming.

5. 5

   Serve hot with mustard and pepper.

Nutrition per serving

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 3. The excerpt below is the record exactly as published.

Welsh rarebit is not reckoned as among the refinements of the table, but is still held in great repute by gentlemen of the old school, who desire a stimulant 10 The Bachelor and the Chafing-dish . after dinner.” So, as a curious stimulant, I give “ Dr. Kitchiner’s ” recipe. Whether the good doc- tor’s name is a humorous nom de plume I know not. If it is his own, the gods give him joy ! Here it is : “ Cut a slice of bread, about half an inch thick ; pare off the crust, and toast it very lightly on both sides ; do not harden or scorch it. Cut a slice of rich cheese a quarter of an inch thick, less than the bread by half an inch all round ; it must be per- fectly sound and the rind be cut off. Lay it on the bread, and put into a cheese-toaster ; carefull]/ watch it that it does not burn, and stir the cheese gently with a spoon to prevent a skin forming on the surface. As soon as it is thoroughly melted and hot, serve with mustard

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