Welsh Rarebit

Carole Davis


I have eaten this since I was a child and it is my favorite meal. Those of you who have had it with tomato or bacon have not had authentic rarebit. This was a dish which originated for sustenance when rabbit was either scarce or prohibited from hunting on the King's land. The bread or toast gives the illusion of having added meat to the dish. White rabbit was a poor man's meal and the title was originally a British insult.

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2 cups - 2 to 4 people


15 Min


10 Min


Stove Top


1/4 c
1/4 c
all purpose flour
1/2 tsp
1/4 tsp
pepper(white or cayenne)
1/4 c
dry mustard (i use colman's)
1/4 tsp
worchestershire sauce
2 -4 dash(es)
1 c
milk or half and half
1/2 c
beer or stout(i prefer an ale)
1/2 lb
shredded cheese(cheddar, double glouster are my preferred)
4 - 8 slice
thick cut white country bread (this is my preference) you can use your preference
i like mine untoasted

Directions Step-By-Step

1.Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.
Serve over bread or toast

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Dairy
Regional Style: UK/Ireland
Other Tags: Quick & Easy, Heirloom