Welsh Rarebit, II

Ingredients

• one tablespoon butter
• one-fourth teaspoon salt
• one-fourth teaspoon paprika
• one-half teaspoon mustard
• one-third cup ale or lager beer
• one-half pound mild, soft cheese

Method

1. 1

   Melt butter, add salt, paprika, mustard, and ale.

2. 2

   Stir until heated, then add cheese and stir until melted.

3. 3

   Adjust consistency with more ale if needed.

Nutrition per serving

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 25. The excerpt below is the record exactly as published.

one-fourth teaspoon salt and one-eighth teaspoon each celery salt and paprika. As soon as oysters are reheated pour over mushrooms. Mushrooms and Bacon Cut five thin slices of bacon into strips ; put into a hot blazer, and cook until bacon is well browned, then remove bacon. Remove, and peel caps from eight selected mushrooms ; saute in bacon fat, and serve on circular pieces of 126 Vegetables toast. Season with salt, paprika, and a few drops onion juice; sprinkle with finely chopped parsley. Mushrooms with Wine Prepare one-half pound mushrooms; add three tablespoons butter and one-third cup boil- ing water ; cover and cook slowly twelve min- utes. Add one-half teaspoon salt, one-eighth teaspoon paprika, a slight grating nutmeg, and one-third cup claret or hot sauterne. Serve on zephyrettes. 127 CHEESE DISHES 129 Now good digestion wait on appetite, And health on both Shakespeare 130 XV CHEESE DISHES Ale Posset MELT one tablespoon butter, add one table- spoon flour, and pour on gradually one cup milk mixed with one egg, slightly beaten. As soon as mixture thickens, add gradually one cup ale, stirring constantly. Season with salt and cayenne. This is a popular English drink on a cold winter's night, and is accompanied with toasted crackers and cheese. English Monkey Soak one cup stale bread crumbs in one cup milk, fifteen minutes. Melt one tablespoon butter, add one-half cup soft, mild cheese cut in small pieces, and stir until cheese has melted ; then add soaked crumbs, and just before serv- ing, one egg, slightly beaten, one-half teaspoon salt, and a few grains cayenne. Pour over toasted crackers. 131 Chafing Dish Possibilities Welsh Rarebit, I Melt one tablespoon butter, add one tea- spoon cornstarch, and stir until well mixed ; then add one-half cup thin cream and cook two min- utes. Add one-half pound soft, mild cheese, cut in small pieces, one-fourth teaspoon salt, one-half teaspoon mustard, and a few grains cayenne. Stir until cheese has melted, and mix- ture is of a creamy consistency. Pour over zephyrettes, or slices of bread toasted on one side, rarebit being poured over untoasted side. Rarebits may be cooked directly over the flame or over the hot water pan. An unskilled person would better select the latter. Welsh Rarebit, II Melt one tablespoon butter, add one-fourth teaspoon each salt and paprika, one-half tea- spoon mustard and one-third cup ale or lager beer. Stir constantly, and when well heated add one-half pound mild, soft cheese cut in small pieces. Stir constantly until cheese becomes melted, and mixture is of a creamy consistency. With some cheese it is necessary to use one- half cup ale, and the additional quantity may be added during the preparation of the rarebit if the mixture seems of too thick a consistency. 132 Cheese Dishes Many prefer the addition of one egg, slightly beaten, just before serving. Golden Buck Serve a poached egg on each portion of welsh rarebit. Macaroni Rarebit Follow recipe for Welsh Rarebit, I., using Young American cheese. Stir in one cup cold, cooked macaroni, broken in one-half inch pieces. Oyster Rarebit Clean, parboil, and drain one pint oysters, re- serving the liquor. Remove and discard tough muscles. Melt two tablespoons butter, add one-half teaspoon salt, one-fourth teaspoon paprika

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