Welsh Rarebit

Ingredients

• half a pound of mild Cheese
• half an ounce of butter
• two tablespoonfuls of cream
• one whole egg
• a dust of nutmeg
• a little white pepper
• a little cayenne

Method

1. 1

   Cut cheese into thin slices and pat into a stewpan with butter, cream, and seasonings.

2. 2

   Stir over heat until smooth, then stir in the egg off the heat.

3. 3

   Serve in a dish with hot, dry toast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 361. The excerpt below is the record exactly as published.

Welsh Rarebit (often miscalled Welsh Rabbit) was a toasted Cheese peculiar to Wales, and made of a mixture of sheep and cow’s milk. It had a particularly mild flavour. The best toasting Cheese now is made at Legh (pronounced Leek) in Lancashire. Any sound mild Cheese will do for toasting, provided that it is sufficiently moist to slice without crumbling. By far the best plan is to use a cheese toaster, which is like a little Dutch oven with a screen and a tin for boiling water, and to toast the Cheese before the dining-room fire. Fill the tin with boiling water, melt a very little butter on the surface, and lay on that the Cheese cut into very thin slices. Watch it, and the moment the Cheese has melted put the toaster on the table with two toast-racks of hot dry toast. Some people like the toast dry, others prefer it soaked in a special Cup. Cup for Toasted Cheese. — ( Family Recipe .) — To make one quart. Grate a little nutmeg and ginger, and put them into an old china quart mug. Then add a little moist sugar, three glasses of white wine, and fill up the mug with equal quantities of small beer and ale — made hot. Serve in the mug on the table, and hand ale glasses filled with the Cup. Welsh Rarebit . — Make a slice of crisp, dry toast, less than a quarter of an inch thick and a little wider and longer than you wish the slice of Cheese to be. Butter it very sparingly, and lay it on a fire-proof dish before the fire to keep hot. Toast a slice of Cheese on both sides, but not enough to make it drip. Lay the Cheese on the hot toast, and serve at once. Aske Hall Toasted Cheese.— (Family Recipe.)— Cut half a pound of mild Cheese, Legh Cheese if possible, into very thin 522 CHEESE slices. Pat it into a stewpan with lialf an ounce of butter, two tablespoonfuls of cream, and season with a dust of nutmeg, a little white pepper, and a little cayenne. Stir it over the fire till the Cheese is well dissolved and quite smooth. Then stir in, off the fire, one whole egg. Serve at once in a dish with a lamp under it, and help the Cheese on to pieces of hot, dry toast. Or pour it into paper cases. Brown the surface with the salamander. Cheese Toast, Indian Fashion, — Grate two ounces of mild, dry Cheese, mix with it an ounce of butter, a dessert- spoonful of made mustard, a half saltspoonful of salt, the same of Nepaul pepper, and a well-beaten egg. Mix well in a basin and stir till it is smooth. If not as stiff as thick batter add a little more grated Cheese. Toast two slices of bread, butter them on both sides, lay them in a buttered fire-proof dish, spread the Cheese thickly over them, and bake for eight or ten minutes. Stewed Cheese Toast. — Make a roux in a saucepan of a quarter of an ounce of butter and the same of flour, stir it over a moderate fire, pour in by degrees half a pint of milk, and add enough grated dry Cheese to make the mixture like thick custard. Stir in the yolk of an egg, off the fire, and pour the Cheese over the hot toasts. Ramequins en Caisses. — Take two ounces of mild grated cheese and the same quantity of white breadcrumbs. Soak the crumbs in milk, and pound them in a mortar with the cheese and half an ounce of butter

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