tasty! you must serve it immediately, though, or it will break.
Welsh Rabbit
Photo: André Baranowski
SERVES 4 – 6
To our minds, the classic "rabbit", that creamy amalgam of cheddar and beer bearing a misleading name (the origins of which remain murky), is the pinnacle of cheese cookery. According to Bob Brown, author of The Complete Book of Cheese (Gramercy, 1955), which contains the recipe on which this one is based, "there is but one traditional cheese" for welsh rabbit: cheddar.
3 1⁄2 cups (about 3⁄4 lb.) grated
aged English cheddar
1⁄4 cup light beer or ale
2 tbsp. butter
2 tsp. worcestershire sauce
1⁄2 tsp. kosher salt
1⁄2 tsp. dry mustard
Dash of Tabasco
4-6 slices of crustless, toasted wheat bread
Ground pepper
1. Combine cheddar, beer, butter, worcestershire sauce, salt, dry mustard, and a dash of Tabasco in a medium pot. Cook over medium heat, stirring constantly, until it melts into a smooth sauce, 4–5 minutes.
2. Pour melted cheese over slices of bread, sprinkle with ground pepper, if you like, and serve at once.
Ratings & Reviews (7)
yum
While not traditional, I like to add a thin slice of tomato and a piece of crisp bacon under the sauce.
I skip the Tabasco and sprinkle oregano on top the way my Grandmother used to make it. MMMMMMMmmmm....
Great recipe. However, I prefer the "caws pobi budin" (Welsh Rabbit Pudding) recipe from Freeman's Welsh cookbook. Basically, it's a cheese souffle with two layers of toasted bread within. EVERYBODY I've ever cooked it for has loved it.
Think you mean Welsh Rarebit not Rabbit! Recipe is great apart from that. Thanks
Yes, it's Welsh Rarebit - never had anything to do with rabbits! But the recipe by any other name still tastes as good...
Welsh Rabbit
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