Welsh Rarebit or Welsh rabbit is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot over toast. The names of the dish originate from 18th century Great Britain. Welsh rarebit is typically made with Cheddar cheese, in contrast to the Continental European fondue which classically depends on Swiss cheeses.
- 2 ounces butter (50g)
- 8 ounces Cheddar cheese (225g)
- pinch salt
- black pepper, ground
- 1 teaspoon mustard, optional
- 2 Tablespoons beer, optional
- 4 slices of bread, toasted
- Melt the butter in a heavy saucepan, stir in the cheese and add salt, pepper and mustard if liked. Stir over a gentle heat until the cheese melts.
- This mixture may be used as it is, or can be bound with egg yolks if the butter and cheese show signs of separating. The beer should be stirred in last, if using.
- Spread the toast slices with the mixture and brown under a preheated grill for 3-4 minutes.
Buck rarebit is Welsh rarebit with a poached egg served on top of each slice.