Welsh Rarebit II

Ingredients

• 1 tablespoon butter
• 1/2 pound soft, mild cheese, cut in small pieces
• 1 teaspoon mustard
• Few grains cayenne
• 1/2 to 1 cup ale or lager beer
• 1 egg, slightly beaten

Method

1. 1

   Melt butter and add cheese and seasonings.

2. 2

   As cheese melts, add ale or beer gradually, stirring constantly, then egg.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 161. The excerpt below is the record exactly as published.

14 teaspoon mustard Y4 teaspoon salt Few grains cayenne Toast or wafer crackers Melt butter, add cornstarch, and stir until well mixed. Add cream gradually, while stirring constantly, and cook 2 minutes. Add cheese and stir until cheese is melted. Season and serve on wafer crackers, or bread toasted on one side, rarebit being poured over untoasted side. Much of the success of a rarebit depends” upon the quality of the cheese. A rarebit should be smooth and of a creamy consistency, never stringy. If stringy, add one egg slightly beaten. Serves 4. 7 WELSH RAREBIT II 1 tablespoon butter Y teaspoon mustard Y% pound soft, mild cheese, Few grains cayenne cut in small pieces 1% to % cup ale or lager beer V4 teaspoon salt 1 egg, slightly beaten

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