Welsh Rarebit, No. 1

Ingredients

• the quality of the cheese
• slices of light bread
• a teaspoonful of made mustard
• a little red pepper
• a little butter

Method

1. 1

   Toast bread slices.

2. 2

   Grate or slice cheese, mix with butter, mustard, and pepper in a skillet over heat until melted.

3. 3

   Dip toast in hot water, butter, and keep warm.

4. 4

   Line a dish with toast, pour melted cheese on top, brown if desired, and serve promptly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 70. The excerpt below is the record exactly as published.

Welsh Rarebit, No. 1.— Welsh Rarebit, No. 2.— English Rarebit. — Scotch Rarebit. — Picoadillo. — Ragdut of Oysters and Mushrooms. — A Ragdut of Mushrooms. — Mushrooms with Cream. — Mushrooms with White Sauce. — Turkey ft la Daube. — Chickens ft la Daube. — Partridges ft la Daube. — To Make Nice Meat Jelly. — Salmagundi. — A Pig in Jelly. — A Ragdut of Ham. — A Ragdut of Sweetbreads.— A Ragdut of Truffles.— A Ragdut of Cauli- flower, Ckoqu^ttes, No. 1, (A French Recipe.) Onb pound and a half of chicken, turkey, or veal al- ready cooked, two table-spoonfuls of minced ham, also one table-spoonful of butter rolled in flour, the yolk of one egg^ half a pint of cream, salt, pepper, and a little nutmeg. Cut up the meat very fine, but do not chop it, or it will be pasty, nor must it be lumpy ; cut up the ham in the same way, and put the seasoning of salt, pepper, and nutmeg into the meat first ; boil the cream, beat in an Qgg ; then gradually stir into it the cream, butter, and flour, stirring all the time, that it may not be lumpy; let it boil until it drops ropy from the spoon ; tnen pour out Iicdf from the saucepan and set it aside. Put all the pre- pared meat into the saucepan with the other half over the fire, and stir until thoroughly mixed, but not cooked. It mixes better in this way; If too stiff add that which has been set aside, a little at a time, until the mixture is of the right consistency. It must be as stiff as can possibly be handled, but at the same time handled as little and VmoiIflA tOOKJSHY-BOOK. 148 as lightly as possible. Then pour the mixture frottl the saucepan into a plate, and set it on ice to cool, Unless the Weather be cold. Have ready some fine bread or cracker crumbs ; beat an egg, and shape the croquettes either in the form of an egg, pear, or cork, dipping them into the egg, and then, with a fork, rolling them in the bread- crumbs. Have some lard ready boiling over the fire ; put in a few at a time, and just let them get heated through, and of a light-brown color. Be sure to have enough lard, and to have it boiling, for they must not be fried ill it, but boiled. Garnish the dish with parsley. CBOQUBTTieS, No. 2, Can be made of any cold meat, but turkey, veal, or chicken is preferred. Chop up about two pounds of lileat^ a medium-sized onion, oUe ounce of butter mixed with a table-spoonful of flour. Stir these seasonings to- gether for half a minute, then the chopped meat, and a little of both pepper and salt, with a pinch of nutmeg. Stir about two minutes ; take from the fire, mix two yolks of eggs with it ; pUt it back on the fire again, stir- ring all the while, but for a very short time ; spread the milture on a fiat dish, and set it away to cool. When perfectly dry mix it well. The best way to shape the croquettes is to take off a spoonful of the mixture and roll it into a ball, first covering with yolk of egg, then with a few bread-crumbs. If you prefer a cylindrical shape, roll until longer than thick ; with a knife smooth both ends, while with the left hand roll them gently until they are the proper shape, and then fry them in lard. RicB Cboqubttbs. Boil half a pound of rice till quite soft, but dry; mix with it a table-spoonful of grated cheese, half a teaspoon- 144 VJROINIA COOKERY-BOOK, ful of powdered mace and a teaspoonful of salt, with enough fresh butter to moisten it sufficiently to make into shape. Take a small table - spoonful and form it into a pear or eg^ shape, brush over with yolk of egg^ and roll in cracker or bread crumbs. Fry in boiling lard. Very good croquettes may be made without the cheese, substituting the yolks of two or three eggs, with a little increase of butter ; or, by putting a teaspoonful of jelly or jam in the centre, a nice dessert is furnished in rice croquettes. A Boned Hen. Take an old hen and boil it in water until the bones drop out, and chop fine ; put it back on the fire in a little of the water in which it was boiled, with an ounce of gel- atine previously dissolved in a little cold water; season very highly in whatever way you like, and cook gently for a few minutes. Turn out into a shape or mould, and serve cold. Welsh Rabebit, No. 1. To make this dish well much depends upon the quality of the cheese, which should be rich and high-flavored. English dairy cheese, or the best American imitation of it, will give satisfaction. Toast nicely as many slices of light bread as you have persons at table. If your cheese is old and dry, grate up as much as would cover the bread generously, or if new, slice thin an equal quantity. Put it into a skillet with a little butter, a teaspoonful of made mustard, and a little red pepper

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