"I believe this recipe is the same as Welsh Rarebit, the classic British topping for rye or white bread toast. Melted sharp Cheddar cheese is complimented by Worcestershire sauce and a hint of cayenne pepper." — PATTY5
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shredded sharp Cheddar cheese
My Welsh mother-in-law tells me you MUST make this with beer, not milk. Will try that next time
My great grandmother used to make this when I was a kid and it's been a long time since I've had it. Very good over white toast. Tastes best when made with an ale or strong beer. This is a very tangy dish!!
This was a delicious recipe! I live in a very dry climate, and had to add an additional 1/4 cup liquid, but except for that I followed the recipe exactly. I think this is one that we'll be making again.
Good stuff! Try adding a couple of slices of tomato on the toast before topping with the sauce.
The trick to this recipe is using a combination of beer and milk (yes, both work well together!). We have made this since I was a little kid with this recipe: 16 slices bread, 3 tablespoons unsalted butter, softened, 1 tablespoon all-purpose flour, 1/2 cup porter or ale, 1/4 cup whole milk, 1 teaspoon dry mustard, 1/8 teaspoon black pepper
6 oz extra-sharp Cheddar, coarsely grated (about 1 1/2 cups).
We as kids tore up the toast because it was fun, the adults cut it up with a fork and knife. It's also called Buck Rabbit (or rarebit) if you put a fried egg on the toast.
This is the closest I could find to the old recipe I used from the old Betty Crocker recipe. The Welsh Rarebit recipes are off too, because you shouldn't use processed cheese or tomato soup!
I substituted beer for milk. My daughter and I loved it; my husband didn't. Apparently he feels that cheese and bread don't make an adequate supper - even with a salad!
My husband amazed and extremly happy when I found this recipe. He had been looking for it for years. It is exactly like he remembered and very easy to make. Thank you!
Bland, but a good base to add on to.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 222
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