British recipe
How to make Welsh rarebit
Wales
Toast topped with a rich sauce of melted cheese, often with ale, mustard and Worcestershire sauce, then grilled until bubbling. There is no rabbit in it at all.
Ingredients
- 25 g butter
- 25 g plain flour
- 150 ml ale or milk
- 200 g mature Cheddar cheese, grated
- 1 teaspoon English mustard
- 2 teaspoons Worcestershire sauce
- 4 thick slices of bread
- Black pepper
Method
- Melt the butter in a small pan, stir in the flour and cook for 1 minute.
- Slowly whisk in the ale or milk and cook, stirring, until you have a thick, smooth sauce.
- Take the pan off the heat and stir in the cheese, mustard, Worcestershire sauce and a little pepper until the cheese melts.
- Heat the grill and toast the bread on both sides.
- Spread the cheese mixture thickly over the toast, right to the edges.
- Grill for 2 to 3 minutes until golden and bubbling, and serve at once.
Made it at home? Tick it off and it goes into your kitchen passport.
It was first recorded in 1725 as 'Welsh rabbit', probably as a joke. The spelling 'rarebit' came later. With a fried egg on top it becomes a 'buck rarebit'.
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