Welsh Rarebit

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Cut the Cheddar cheese into a flat meat dish.
  2. Add pepper and salt to the cheese.
  3. Pour over sufficient bottled ale to fill the dish.
  4. Stand the dish in a quick oven and bake until the cheese is all melted.
  5. Remove the cheese from the dish, leaving the beer.
  6. Spread the cheese lightly on the buttered toast.
  7. Replace the cheese-covered toast in the oven.
  8. Serve very hot.
Original Text
Welsh Rarebit Take half a pound of good Cheddar cheese, not too strong, and cut it into a flat meat dish with pepper and salt. Pour over a sufficient quantity of bottled ale to fill the dish. Stand in a quick oven and bake until the cheese is all melted. Have ready some buttered toast about a quarter of an inch thick. Remove the cheese from the dish leaving the beer and spread the cheese lightly on the toast. Replace in the oven, [Pg 47]and serve very hot. The object of the beer is to flavour the cheese only and if the cheese were to be cooked in a frying pan over the fire it would absorb all the beer and be rendered very bitter.
Notes
—