The Best Welsh Rarebit
When Aunt Kate suggested we have Welsh Rabbit for lunch one Saturday while visiting her, I almost vomited because I thought how could we kill a helpless rabbit just to make something for lunch. She laughed at me and said the dish had nothing to do with real rabbits just named after it and not even spelled like rabbit but instead spelled rarebit. I was like, ok but if I don’t like it don’t get mad at me. My Father just sat at the table laughing at our exchange. So let’s indulge in the cozy delight of traditional Welsh Rarebit!
All it is, is in this comforting dish is a thick slice of bread smothered with a rich, cheesy egg mixture—perfect for chilly days.
What’s Welsh Rarebit? It's often mistaken for simple cheese on toast, but it’s so much richer! Instead of just melting cheese, it's grated and blended with egg, mustard, and Worcestershire sauce for a creamy delight. Traditionally made with ale or stout, I opted for milk to keep it kid-friendly.
History of Welch Rarebit.
When I asked who first made this dish, Aunt Kate pulled down a book off her cookery bookshelf and handed it to me. It was an old book called, Hannah Glasse’s book, The Art of Cookery Made Plain and Easy that referred to as Welsh "rabbit." The book dated back to 1747 and I found it intriguing. If I had it today, it would be worth about $1000. Don’t even know who inherited her cookbook collection. Whoever has it has a mint on their hands. I’m jealous for sure.
Originally, it was merely cheese on toast with mustard. Despite its humble ingredients, working-class Welsh families have enjoyed variations since the 1500s.
As for "rabbit," it likely stems from a saying about cheapness: “as good as any rabbit.” The term “rarebit” surfaced later to clarify there was no actual rabbit involved.
Servings: 4
Ingredients
8 slice Bread
1 Egg
1.75 cups Cheddar cheese - grated
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
2 tablespoons Whole milk
Instructions
In a mixing bowl, blend together 1.75 cups of Cheddar cheese, 1 egg, 2 tablespoons of whole milk, 1 teaspoon of Dijon mustard, and 2 tablespoons of Worcestershire sauce.
Toast 8 slices of bread on both sides until golden.
Spread the cheesy mixture generously over each slice and grill until melted and bubbly.
For an extra kick, toss in some smoked paprika or cayenne before spreading—Sriracha adds a nice touch too!
If you enjoy fresh flavors, sprinkle with chopped chives or your favorite herbs.
Boost nutrition by adding spinach and grated courgetti but remember to squeeze out any excess moisture from the courgetti first for crispy toast!
Enjoy your delicious creation!
I have to say that I fell in love with this dish after that joyous day of laughter and sharing stories with Aunt Kate. I make it every so often and when I do, Aunt Kate pops to mind and I have to smile thinking of her and her culinary lessons. Boy, do I miss her.
Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week.
British Fare, Potpourri of Frugality. Kilbride
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