Welsh Rabbit

Posted: Wed, Nov 19
Filed under: news, recipes, sites, tools, .
Written by: Dave

This was one of my granddad’s favorites. It’s very economical. You can probably make it for less than $5 total provided you have all the seasonings on hand. (Especially if you grab your cheddar from the dairy aisle of the grocery store, instead of the specialty cheese or deli section.) Supposedly the name dates back to early eighteenth-century England, when meat was so expensive that the poor could only eat cheaper cuts, like rabbit, which was the cheapest meat of all. But, as the slur goes, even rabbit was too expensive for the Welsh, and so they were forced to substitute cheese for meat. I’ve always considered this meal to be luxurious.

2 cups (½ lb. or 250g) aged, sharp Cheddar, grated
1 tablespoon (15g) butter
½ cup (125ml) beer
1 egg, slightly beaten
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon dry mustard
pinch of cayenne pepper
sliced bread, toasted

Melt butter and cheese together over low heat; stir in the beer and continue to stir until the mixture is well blended. Remove from heat and beat in egg and seasonings. Arrange several slices of toast in a shallow pan and pour the rarebit over them. Brown briefly under a broiler and serve while still bubbling. Serves 2, or 4 as an appetizer.

(I really have no idea why Winsor McCay made such a big deal about the hallucinatory properties of this dish, but do let me know if you have any weird dreams after eating it!)

Dream of the Rarebit Fiend. by Winsor McCay, The New York Evening Telegram, May 30, 1908;
Waking Dream of the Rarebit Fiend
, Boston Globe, Oct. 31, 2007;
Dream of The Rarebit Fiend: The Saturdays
, by Winsor McCay.

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