When we were children, Welsh rarebit was cheese on toast with a bit extra – Worcestershire sauce chiefly as I remember, and maybe powdered mustard? However, at some point I realised that Welsh rarebit was cheese melted in beer and then poured on toast – maybe with a dash of Worcestershire sauce, but much more interesting! I don’t remember there being beer at home when I was a child, beer was for pubs!

I have written about various recipes and slants on Welsh rarebit from various different cooks and chefs, so I was interested to see what variations Constance Spry had in he cookery book which I have just been given as a birthday present. her Welsh rarebit has cheese, butter, brown ale, salt and pepper, cayenne pepper served on buttered toast. Her quick rarebit is just cheese, butter, boiling milk, salt and pepper, cayenne. She does offer a variation of spreading the toast for the rarebit with anchovy paste.

Her Swiss rarebit has a few more ingredients:

  • 1 egg
  • 1 oz fresh breadcrumbs
  • 3 tbsp fresh cream
  • 3 oz grated gruyère cheese
  •  nutmeg
  • salt and pepper
  1. beat the egg, breadcrumbs and cream
  2. melt the butter and add the cheese and the cream mixture and all other ingredients
  3. stir over a gentle heat until thick and creamy
  4. pour onto hot buttered toast and serve

She also offers a recipe for Golden Buck:

  • 4 oz grated Cheddar cheese
  • 1 oz butter
  • ½ gill brown ale (¼ pint)
  • a pinch each of celery salt and paprika
  • 2 beaten eggs
  • 1 tbsp cream
  • ½ tsp Worcestershire sauce, 4 rounds of fresh toast with crusts removed
  1. into a saucepan add cheese, butter, ale, salt and pepper
  2. heat gently until the cheese has melted, add eggs and cream
  3. stir until thick and creamy
  4. add the Worcestershire sauce
  5. pour over the toast and serve

 

One thought on “More on rarebits

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