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Like so many so-called classics, the origin
of Welsh Rabbit (Rarebit) has lots of lore associated with it.
Some say its proper name is indeed Welsh "Rabbit" because
it's supposedly what rabbit hunters ate when they came home from
a hard day's work. Another explanation is that "rabbit"
was a humorous term used to describe a melted cheese dish with
ale, served on crackers. Another version has it that a Welsh
chef tried to pass the dish off as rabbit. It is not seen on
many menus these days, but rabbit hunting or not, it's definitely
a dish worth considering when the days are long and cold. For
a Dutch version try making it with Gouda cheese and a Dutch beer.
Welsh Rabbit (Rarebit)
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup beer or ale
6 to 7 ounces orange cheddar cheese, coarsely grated
2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
Dash of cayenne pepper
4 to 6 slices hearty bread, toasted
8 slices bacon, cooked (optional)
8 slices tomato (optional)
- In a medium-size saucepan, melt the butter
over medium heat. Add the flour and stir vigorously for 1 minute.
Add the beer and stir just until the bubbles start to subside,
about 30 minutes. Add the cheese, Worcestershire, mustard, and
cayenne. Stir constantly until the cheese melts and the mixture
is smooth and creamy.
- Place the toast slices on individual plates
and top with the cheese mixture. If you like place bacon and/or
tomato slices on top of the cheese. Serve immediately.
Serves 4 to 6.
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