Welsh Rarebit
Ingredients
Directions
Prepare
Take one-half pound cheese (American cheese preferred).
Grate the cheese finely.
Put the grated cheese into a small saucepan.
Add three tablespoonfuls ale to the saucepan.
Cook and serve
Work the mixture over a slow fire until it is melted.
Spread the melted mixture on a thin slice of toast.
Serve hot. (If ale is not available, use beer or milk.)
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Cheese
- Melts into a smooth sauce and gives the rarebit its rich flavour and body.
- Ale
- Thins the melted cheese and adds a malty flavour to the sauce.
The step that matters
Melting over a slow fire. Cheese is rich in protein and fat, and high heat makes it tighten, turn grainy or separate into oil. Melting slowly over gentle heat keeps the sauce smooth and creamy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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