Welsh Rarebit
Ingredients
Directions
Prepare
Grate the cheese finely.
In a small saucepan, combine the cheese and ale.
Heat over low heat until melted.
Serve
Spread the melted cheese mixture on the toast.
Serve immediately while hot.
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.
Explore the science
What each ingredient does
- Cheese
- Melts into a smooth, rich sauce that sets as it cools on the toast.
- Ale
- Thins the melted cheese and adds a slightly tangy, malty flavour.
- Toast
- Provides a crisp base that holds up the hot cheese mixture.
The step that matters
Heat over low heat until melted. High heat can make the cheese grainy or oily as its proteins tighten and fat separates. Gentle heat lets it melt smoothly into the ale.
“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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