Welsh Rarebit?

#1
The boys and I were helping a colleague move today. She kept us going with Welsh Rarebit, coffee and beer which led to a discussion on when cheese on toast ceased to be CoT and became Welsh Rarebit!

Suggestions?

Litotes
 
#3
He beat me to it! I thought it involved Worcester sauce and suchlike.
I expected better from you Litotes...unless the question was when did CoT with Worcester sauce stop being that and become Welsh Rarebit?
 
#6
25g Butter
150ml Beer
175g mature Cheddar
25g Flour
1/2 tsp Mustard - grain or English
2 egg yolks
4 slices bread

1. Put the butter, beer and cheese into a saucepan and heat slowly until all ingredients are melted and have a smooth consistency
2. Stir in the flour, bring to the boil, stirring continually
3. Remove from the heat, allow to cool for a few minutes and mix in the mustard and egg yolks
4. Pre-heat the grill and toast the bread on one side
5. Turn the bread over, divide the cheese mixture between the bread slices and then place under the grill until golden brown

Delicious served with chutney and tomatoes

edited to add: some people add Tabasco or Worcestershire Sauce as well. Variations include adding spinach to the mix and serving topped with a poached egg. I've also put ham on the bread first then topped with this mixture for a more substantial snack/meal
 
#8
Right.....since you're all clearly not able to educate yourselves :)

Various recipes for Welsh rarebit include the addition of ale, mustard, ground cayenne pepper or ground paprika, and Worcestershire sauce. The sauce may also be made by blending cheese and mustard into a sauce béchamel (a sauce Mornay). Some recipes for Welsh rabbit have become textbook savoury dishes listed by culinary authorities including Escoffier, Saulnier, Hering and others, who tend to use the form Welsh rarebit, emphasizing that it is not a meat dish. In the United States, a frozen prepared sauce by Stouffer's can be found in supermarkets.

Acknowledging that there is more than one way to make a rarebit, some cookbooks have included two recipes: the Boston Cooking-School Cook Book of 1896 has two recipes, one béchamel-based, the other with beer, The Constance Spry Cookery Book of 1956 has two recipes, one with flour and one without, Le Guide Culinaire of 1907 has two recipes for 'Welsh Rarebit', one with ale and one without.

The term rarebit is to some extent used for variants on the dish, especially buck rarebit which has a poached egg added, either on top of or beneath the cheese sauce.
 
#11
blueygirl said:
25g Butter
150ml Beer
175g mature Cheddar
25g Flour
1/2 tsp Mustard - grain or English
2 egg yolks
4 slices bread

1. Put the butter, beer and cheese into a saucepan and heat slowly until all ingredients are melted and have a smooth consistency
2. Stir in the flour, bring to the boil, stirring continually
3. Remove from the heat, allow to cool for a few minutes and mix in the mustard and egg yolks
4. Pre-heat the grill and toast the bread on one side
5. Turn the bread over, divide the cheese mixture between the bread slices and then place under the grill until golden brown

Delicious served with chutney and tomatoes

edited to add: some people add Tabasco or Worcestershire Sauce as well. Variations include adding spinach to the mix and serving topped with a poached egg. I've also put ham on the bread first then topped with this mixture for a more substantial snack/meal
Ah but now you're moving into the territory of the mighty 'Cheesy Hammy Eggy'.
 
#12
Northern Monkey said:
Oi Smudge, I said Worcester sauce AND SUCHLIKE!!!! I was too idle to add the rest of the ingredients...
Fair one.....but at least you've admitted to being idle :)

Edited to add - infact....no it's not a fair one?!?! For example.....say someone asked me what to put in a Sheppards pie....and I said....mashed potatoe and suchlike.....it's hardly right is it???
 

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