Welsh rabbit
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound Cheddar cheese
- 2tablespoons butter
- 2tablespoons light ale
- 1teaspoon English mustard (see recipe)
- ½teaspoon Worcestershire sauce
- Salt to taste, if desired
- Freshly ground pepper to taste
- 4slices buttered toast (see recipe)
Nutritional analysis per serving (4 servings)
589 calories; 45 grams fat; 25 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 29 grams protein; 909 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the broiler to high.
- Step 2
Grate the cheese coarsely. There should be about two cups.
- Step 3
Melt the butter in a heavy saucepan and add the cheese. Stir briefly and add the ale. Continue cooking over low heat, stirring, until the cheese is thoroughly melted and smooth. Add the mustard, Worcestershire sauce, salt and pepper.
- Step 4
Arrange the toast slices in four fairly shallow ramekins. Spoon an equal amount of the rabbit on top of each. Place under the broiler, and broil until bubbling and lightly browned. Serve immediately.
Private Notes
Comments
Surely it's rarebit. In my childhood home, with Welsh mother, father, sister, and brother, calling it Welsh rabbit was the joke.
Surely it's rarebit. In my childhood home, with Welsh mother, father, sister, and brother, calling it Welsh rabbit was the joke.
Surely it's name is rarebit. In my childhood home, with entirely Welsh family, calling it Welsh rabbit was the standard joke.
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