Welsh Rarebit

One of the recipes that I still use from my high school home economics days is for a dish called Welsh Rarebit. What is Welsh Rarebit? The name originates from 18th century Britain and is generally used to describe a savoury sauce made from melted cheese and served hot over toast. Legend has it that the poor Welsh peasants were not allowed to eat rabbits caught in the hunts on the lands of the nobility so they substituted melted cheese instead.

Of course, you can serve this meatless dish for any meal but we generally serve it for breakfast.

There are many variations on the original Welsh Rarebit recipe (also called Welsh rabbit, or rarebit), often including ale, ground paprika and Worcestershire sauce, but we prefer the simplier version below.

Welsh Rarebit

Ingredients:
1/2 lb grated cheddar cheese
1/2 tsp dry mustard
1/4 tsp salt
2 tsp butter
1/4 cup milk
1 egg
dry toast

Directions:
1. Place cheese in double boiler. Mix seasonings. Sprinkle over cheese.
2. Add butter in pieces. Slowly add milk.
3. When cheese begins to melt, stir till smooth.
4. Beat the egg and add a little of the hot cheese mixture to the egg. Blend well and return to cheese mixture. Cook 1 minute.
5. Serve immediately on toast slices or cubes.

Enjoy!!

For more great recipes, visit www.amateur-chef.net