Welsh rarebit
Welsh rarebit or Welsh rabbit is a traditional British dish made with a savoury sauce of melted cheese and various other ingredients, served hot over toast. The term 'Welsh rarebit' is believed to have originated in the 18th century as a derisive English term for the Welsh.
History[edit | edit source]
The first recorded use of the term 'Welsh rabbit' was in 1725, though the dish itself is likely much older. The term 'Welsh rarebit' came into use later in the 18th century. The dish was traditionally made with cheddar cheese, though variations using other types of cheese are also common.
Preparation[edit | edit source]
The basic recipe for Welsh rarebit involves creating a roux from butter and flour, to which is added a mixture of cheese, beer or milk, and seasonings such as mustard and Worcestershire sauce. This mixture is cooked until it forms a thick sauce, which is then poured over slices of toasted bread and served hot.
Variations[edit | edit source]
There are many variations of Welsh rarebit, including 'Buck rabbit' or 'Golden buck' which includes a poached egg on top, and 'Blushing bunny' which includes a tomato or tomato soup.
Cultural significance[edit | edit source]
Welsh rarebit has a significant place in British culinary history and has been referenced in various forms of media, including literature and television. It is also a staple dish in pubs across the United Kingdom.
See also[edit | edit source]
| British cuisine |
|---|
| National cuisines |
| Regional cuisines |
| Overseas/Fusion cuisine |
| People |
 Food portal |
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