Like so many classic foods, 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.