Welsh Rabbit (Rarebit)

Welsh rabbit prepared in this way makes a good breakfast dish (some crisp bacon laid across the cheese wouldn't be...
Editor

Matt Messina

Welsh rabbit prepared in this way makes a good breakfast dish (some crisp bacon laid across the cheese wouldn't be amiss), or a good light lunch accompanied by a simple green salad.

4
Servings
262
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 slices good white bread, about one-inch thick, crusts trimmed
  • 1/2 Cup good English ale
  • 1 Ounce butter
  • 12 Ounces English farmhouse cheddar or Cheshire cheese, shredded
  • 1 Teaspoon dry mustard, such as Colman's
  • 1/2 Teaspoon cayenne
  • 1 Teaspoon Worcestershire sauce or anchovy paste
  • finely ground black pepper, to taste

Directions

Preheat the broiler or grill, then put the bread on a baking sheet and toast it on one side only until it's just beginning to brown. Set it aside, leaving the broiler or grill on.

Heat the ale in a sauce pan over medium heat. Melt the butter into it, then turn the heat to low and stir in the cheese. Continue stirring until the cheese is completely melted, then stir in the mustard and cayenne and the Worcestershire sauce or anchovy paste. Season the cheese mixture with plenty of black pepper.

Turn the toasted bread untoasted side up, then spread the cheese mixture on the bread slices, dividing it evenly between them. Return the toast to the broiler or grill and cook until the top of the cheese mixture is nicely browned but not burnt.

 

Nutritional Facts

Total Fat
10g
14%
Sugar
13g
14%
Saturated Fat
5g
21%
Cholesterol
35mg
12%
Carbohydrate, by difference
34g
26%
Protein
14g
30%
Vitamin A, RAE
170µg
24%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
479mg
48%
Choline, total
43mg
10%
Fiber, total dietary
6g
24%
Folate, total
14µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
28mg
9%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
845mg
100%
Selenium, Se
19µg
35%
Sodium, Na
1013mg
68%
Water
55g
2%
Zinc, Zn
2mg
25%

Rabbit Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Rabbit Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!