Welsh Rarebit
Ingredients
Directions
Make the cheese sauce
Grate the cheese and place it in a tin or porcelain-lined saucepan.
Add enough ale to thin the cheese, about ⅓ cup for each rarebit.
Place the saucepan over heat and stir until the cheese is melted.
Assemble and serve
Prepare a slice of toast for each rarebit and place it on a plate.
Pour enough melted cheese over each slice of toast to cover it.
Serve 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
- American cheese
- Melts into the smooth, rich sauce that forms the topping and provides most of the flavor.
- Ale
- Thins the melting cheese to a pourable consistency and adds a malty, slightly bitter flavor.
- Toast
- Provides a sturdy base that holds the cheese topping without becoming soggy.
The step that matters
Melting the cheese over heat. Cheese is a protein and fat emulsion that can turn grainy, stringy or oily if it overheats or boils. Gentle heat and steady stirring melt it evenly into a smooth sauce.
“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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