1/4 c Butter or margarine 1/4 c All-purpose flour 1/2 t Salt 1/4 t Ground pepper 1/4 t Dry mustard 1/4 t Worcesershire sauce 1 c Milk 1/2 c Medium white wine 2 c Shredded Cheddar cheese 4 Slices toast Melt butter in 2-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gradually stir wine into sauce mixture; stir in cheese. Heat over low heat, stirring constantly, until cheese is melted. Serve over toast. Sprinkle with paprika if desired.
How To make Welsh Rabbit's Videos
How to make Welsh Rarebit - a recipe
Welsh Rarebit Recipe
Welsh Rarebit makes a wonderful cheesy supper. That's RAREBIT, not RABBIT! Recipe at FACEBOOK: TWITTER:
Welsh rarebit
How to make the perfect Welsh Rarebit
Head Chef Ross Whitmill gives us some tips on how to make the perfect Welsh Rarebit. The video was filmed at The James Figg Pub in Thame, where the menu is traditional, the food is straight forward, but the quality is right. All their chicken and eggs are free-range, their ham comes from outdoor-reared pigs and is roasted themselves, and their pies are sourced from their neighboring butcher, Newitt and Sons. Good honest food in a great British pub, what more could you ask for?
1932 Bacon Rarebit (Welsh Rarebit or Welsh Rabbit) Welcome Friends! welcome back to the Old Cookbook Show - Today we're going to do a Depression Era recipe 'Bacon Rarebit' from a Canadian cookbook. This is a Canadian take of a Welsh Rarebit, or Welsh Rabbit recipe... But we just called it Cheese on Toast when I was growing up. Ingredients: 250 mL (1 cup) diced bacon 45 mL (3 Tbsp) bacon fat 45 mL (3 Tbsp) flour 500 mL (2 cups) milk Salt and pepper to taste 1 mL (¼ tsp) paprika 5 ml (1 tsp) dry mustard 250 mL (1 cup) grated cheese
Method: Fry the bacon until crisp. Pull the crisp bacon out of the pan, and hopefully you’ll have 3 Tbsp fat left in the pan. Stir the flour into the fat, over medium heat. Slowly whisk in the milk until a smooth sauce forms. Whisk in the pepper, paprika, and mustard. Slowly stir in the grated cheese so it melts evenly. Serve on toast or crackers with the bacon sprinkled on top.