Welsh Rarebit (Without Ale)

Ingredients

• One cup of hot milk
• One-quarter pound cheese (grated)
• One-half teaspoonful salt
• One-quarter teaspoonful mustard
• One teaspoonful flour
• One teaspoonful butter
• One egg
• Dash of cayenne

Method

1. 1

   Put the milk to heat.

2. 2

   Mix the grated cheese, flour, mustard, salt, cayenne, and beaten egg in the blazer.

3. 3

   Add hot milk slowly, stirring constantly until smooth and creamy.

4. 4

   Remove from heat and add butter, stirring well.

5. 5

   Serve hot on slices of toast.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 148. The excerpt below is the record exactly as published.

one egg. Serve on toast. CALF'S LIVER AND BACON (Blazer). Bacon. Liver. Flour and pepper. The bacon and liver should be cut in thin slices. Put the bacon into the chafing dish. When the fat is cooked out draw the bacon to one side. After rolling in flour and peppering, put in the liver and cook until brown and tender, turning often. Serve a slice of bacon with each piece of liver. DEVILED MEAT (Blazer). Cold rare beef, or underdone mutton, or wings, drumsticks and side- bones of roast turkey, or large chicken may be used. One tablespoonful of butter. One teaspoonful of vinegar and one of Worcestershire sauce. One-half teaspoonful of made mustard, and a pinch of cayenne. Make a sauce of the butter, vinegar, Worcestershire sauce, mustard and cayenne. Mix these thoroughly. Make cuts in the meat with a knife and rub this sauce into thein. Rub the chafing dish with a little butter, heat it and grill the meat. Serve hot. ^ ROAST BEEF CHAUFFE (Both). Small slices of cold roast beef. One tablespoonful of butter. Three tablespoonfuls of jelly, a dash of cayenne or paprika, a little salt, and glass of sherry or Madeira. Put the butter into the chafing dish, and when melted add the jelly, cay- enne or paprika, salt and sherry or Madeira. Then add the beef, and serve when smoking hot. VEAL WITH ASPARAGUS TIPS (Both). Two cups very tender veal, roast or stewed. One cup of cooked aspar- agus tips. One tablespoonful of butter. Yolks of two hard-boiled eggs. One-half pint of milk. Salt. White pepper. Rub the yolks and butter to a paste, and heat it with the milk in the chafing dish, stirring until thoroughly blended. Put in the veal and asparagus, with salt and pepper, and cook five minutes. ^70 TWENTIETH CENTURY HOME COOK BOOK BROILED SWEETBREADS (Blazer). One pair sweetbreads. One tablespoonful butter. Salt and white pepper. Parboil sweetbreads which have stood one hour in ice water. Cut them lengthwise, trim, sprinkle with salt and pepper, dip in melted butter, lay in hot blazer; cook a delicate brown. SWEETBREADS WITH PEAS (Both). Can of peas. Three small sweetbreads. One teaspoonful of butter. One-half pint of stock broth. Celery leaf. Salt. White pepper. One- half teaspoonful brown flour. Stand the sweetbreads in cold water for an hour; then parboil and remove rough edges, membranes, sinews, etc. Put in cold water and keep on ice until wanted. Put into the chafing dish the butter and the sweet- breads. When the butter has been absorbed add one-half pint of stock and the celery leaf, chopped fine, the salt, pepper and browned flour. Turn the sweetbreads. When the same is reduced one-half it is ready. When cooking, open a can of green peas. Warm thoroughly in the chafing dish. Put in salt, pepper, and a tablespoonful of butter. Serve peas and sweetbreads together. MUSHROOMS WITH BACON (Blazer). One-half dozen slices nice English bacon. Mushrooms — as many as you like. The bacon should be streaked with lean and fried in the usual way. Just before it is done add mushrooms annd fry them slowly. Serve hot as possible. WELSH RAREBIT (Both). One pound of chopped American cheese. One-half glass of ale. Yolk of an egg. One teaspoonful of dry mustard. One teaspoonful of Worcestershire sauce and butter, a dash of red and one or two of black pepper, and perhaps a few drops of tabasco. If the cheese is fresh, salt the above. Into the chafing dish put a few small lumps of butter. After it has simmered a bit put in the cheese. Stir constantly, and gradually add the ale. When the cheese and ale are well blended stir in above condiments CHAFING DISH RECIPES 271 prepared as follows: To the yolk of the egg broken into a cup, add the dry mustard and Worcestershire sauce, red and black pepper and tabasco. Let it have one more heating and pour over toast or toasted biscuit. WELSH RAREBIT (Both). (Without Ale.) One cup of hot milk. One-quarter pound cheese (grated). One-half teaspoonful salt. One-quarter teaspoonful mustard. One teaspoonful flour. One teaspoonful butter

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