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Welsh Rabbit/Rarebit

Introduction & method

Welsh rarebit is the older cousin of cheese on toast. Allegedly, it got the name because the Welsh were too poor to afford rabbit, so they ate this instead. If this is poor eating, give me more! Welsh rabbit is also known as Welsh rarebit, but nobody really knows why.

 Welsh Rabbit/Rarebit Recipe

Notes on Ingredients


You can really use any kind of bread you like, as long as you can get really thick slices, so pre-sliced bread isn't likely to cut it. And the cheese also can be any kind you like, as long as it melts well. And the beer doesn't have to be Guinness or stout, you can use any dark beer, or even milk if you don't want to use beer.

Make the Welsh Rabbit


Grate the cheese. Heat the Guiness, Worcester sauce and mustard on low heat. Add the grated cheese and stir until it's melted. Beat together the whole egg and the egg yolk and add them to the cheese mixture. Cook gently until the mixture thickens.

Toast the bread on both sides until golden. Butter it well on one side. You want to time this so the toast is ready at the same time as the topping. Spoon the topping onto the buttered side of the bread, and place under the grill or broiler. Cook until golden and just set.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Welsh Rabbit/Rarebit on YouTube.

 
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Ingredients & Info



 2 thick slices bread
 150 grams cheese
 1 tsp mustard
 1 whole egg
 1 egg yolk
 3 tbsp Guinness
 a good splash Worcester sauce

PLUS

Butter for toast


UNITS:
Metric
US Customary/Imperial

Makes 2 slices
Prep time: 5 minutes.
Cooking time: 10 minutes.
Total time: 15 minutes.