Welsh Rarebit
Today you get one of my grandmother’s recipes and not much in the way of fascinating commentary.
I had an emergency dental appointment, you see, and feel a little under the weather. It wasn’t actually the dental appointment, to be honest. It was missing the bus and standing in a snow-filled wind waiting for the next bus. See, ‘under the weather’? I had forgotten the cold because of the tooth, you see, and wasn’t wearing socks.
To compensate for my chilled feet and incipient sniffles, you need a comforting recipe. Welsh rarebit is what my grandmother would have served in the 1950s (either that or chicken soup) and someone asked for a recipe for it the other day, so here it is.
May your teeth stay whole and your toes unchilled.
Welsh Rarebit
4 oz cheddar cheese
1/3 teaspoon made mustard
2 tablespoon of milk
pepper & cayenne
1 oz butter
salt
Grate cheese & put in a pan with milk, salt, pepper & cayenne & mustard. Add about ½ butter & stir over the fire until mixture is perfectly smooth & beginning to thicken.
Have butter toast ready on hot dish, put on mixture & put under the griller till brown.
Serve immediately.
food history, recipe, 1950s food, Welsh rarebit
May 30th, 2007 at 8:40 pm
Mmmmm…That sounds good, Gillian!
(and don’t forget some nice hot tea.)
May 30th, 2007 at 11:23 pm
Sounds good. Sorry to hear about the toothache. I know I’ve had some beauts myself. They’re really bad and of course, forgetting your socks and umbrella on nasty weather day. . .wow. . .that sucks.
Eric
(www.thedrabbledude.com)
May 31st, 2007 at 12:59 am
That Welsh rarebit really sounds yummy — like a grilled cheese sandwich for people with much more imagination.
And, I’m sorry about your not-so-great day. Maybe it’ll make the coming days seem that much better, in comparison?
May 31st, 2007 at 3:36 am
I promise to have outstanding wonder in my life, to make up for occasioanl illness :).
I’m glad you all liked the Welsh rarebit recipe. To me it’s one of those comfortable winter dishes that take me back to childhood.
June 1st, 2007 at 8:18 am
Hi Gillian,
I think I have most of those ingredients in the kitchen. When we get back from St. Louis, we may give this one a try.
June 3rd, 2007 at 8:54 pm
Welsh rarebit invades the world?
There are some US cheeses that would go just as nicely as cheddar, I suspect. In fact, I’ve wondered for a long while what Welsh rarebit would be like with Monterey Jack. You might have to adjust the seasoning a little, though.