THE ORIGINAL ‘RECEIPTS’

A Welsh Rabbit (or rare bit).  –  Well butter a round of toast.  Toast on one side a slice of Gloucester cheese;  lay the toasted side on the bread and toast the top with a salamander or hot iron.  It should melt and spread all over the toast.  The rub over the top made-mustard, salt and pepper.  Serve instantly.  It should be in a double dish with hot water under, and covered over.

~Copley. Esther. The Housekeeper’s Guide. London: Jackson and Walford, 1834.

46.   Toast a slice of bread on both sides, and butter it;  toast a slice of fine rich cheese on one side, and lay that next the bread, and toast the other with a salamander;  rub mustard over, and serve very hot, and covered.

~ The Canadian Housewife’s Manual of Cookery. Hamilton: William Gillespy, “Spectator” Office, 1861.

THE UPDATED RECIPE

Prepare as many of these as are required, in the following proportions;  allow one or two portions per person:

• 1 slice of bread
• 1 slice of Double Gloucester Cheese
• butter
• prepared mustard
• salt and pepper to taste.

Instead of using a salamander, today’s cooks may prepare this dish using the broiling element of an electric stove.

Place the oven rack in the middle of the oven and preheat it by turning on the broiling element.

Cut slices of bread, as required, depending on the number of servings.

Cut the same number of slices of Double Gloucester Cheese, slightly smaller than the bread slices, and about 3/16-inch thick.

On a baking sheet, place pieces of oven-proof baking parchment, each slightly larger than the cheese slices, one for each slice of cheese.

Place a slice of cheese on each piece of parchment.

Put the cheese in the oven, and toast it until it bubbles;  watch it carefully, to prevent it (or the paper) from burning.

Meanwhile, toast the bread (on both sides), and butter each slice on one side;  place them on a baking sheet.

Remove the cheese from the oven, and turn each slice, toasted-side-down, onto the buttered toast, and remove the parchment.

Return the toast and cheese to the oven, and cook on the middle rack, under the broiler, until the cheese bubbles, watching carefully.

Remove to a heated serving dish;  spread prepared mustard over top of the cheese as desired, and season to taste with salt and pepper.

Serve immediately, while piping hot.

This “Welsh Rabbit” is easily and quickly prepared for a simple supper;  serve it with chili sauce and celery sticks, if desired.

Note: Double Gloucester Cheese is available at specialty shops, and holds its shape when toasted;  it was advertised in The Royal Gazette, a Halifax newspaper, in 1800. Although it might take some effort to find it, and it’s more costly than a cheddar, it’s well worth it…. Gloucester Cheese is divine!

A note from Patricia: Feel free to substitute your favourite gluten-free bread here. It’s just as delicious! After trying all the local grocery stores, I managed to find the Double Gloucester at our local cheese shop, wondering to myself what the big deal is about this cheese as I’d never tried it before. Now I understand. It’s buttery goodness in cheese form.

Happy the Man that has each Fortune try’d, 
To whom she much has giv’n, and much deny’d:
With Abstinence all Delicates he sees,
And can regale himself with Toast and Cheese.

~Dr. King. The Art of Cookery, In Imitation of Horace’s Art of Poetry. London: Printed for Bernard Lintott at the Cross-Keys between the two Temple Gates in Fleet Street, 1929.

To make a Welch Rabbit.
Toast the Bread on both Sides, then toast the cheese on one Side, lay it on the Toast, and with a hot Iron brown the other Side.  You may rub it over with Mustard.

~”By a Lady”. The Art of Cookery, Made Plain and Easy. London: Printed for the Author, 1758.

For TOASTING. – ….Good fat, mellow Cheshire, or double Gloucester, is much better than the poor, thin single Gloucester, which is commonly used.

~Kitchiner, William, M.D. The Housekeeper’s Oracle. London: Printed for Whittaker, Treacher, and Co., 1829.

A WELSH RABBIT. – ….

This preparation of cheese is for a plain supper.

~Leslie, Eliza. Miss Leslie’s Complete Cookery. Philadelphia: Henry Carey Baird, 1861.

WELSH RAREBIT.

We make a Welsh rarebit by melting good old cheese with a little vinegar, butter and milk, and pouring it over bread, toasted or untoasted, as we happen to fancy.

~Author Unknown. Mother Hubbard’s Cupboard. Hamilton: G.C. Briggs & Sons (Spectator Printing Company), 1881.