Welsh Rarebit
Ingredients
Directions
Prepare
Grate or cut the cheese into small pieces.
Make the sauce
Mix the cheese with 1 oz. of bread-crumbs and a little milk.
Cook the mixture in a saucepan until it becomes creamy.
Serve
Pour the sauce over a slice of toast.
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 the sauce and provides most of the flavor and rich, creamy body.
- Bread-crumbs (in the method)
- Absorbs liquid and helps thicken the cheese mixture into a spreadable sauce.
- Milk (in the method)
- Adds moisture so the cheese melts smoothly rather than clumping.
The step that matters
Cooking the mixture until creamy. Cheese proteins tighten and separate when overheated, so cooking gently over low heat keeps the sauce smooth instead of grainy or stringy.
“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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