What the Heck is Welsh Rarebit?

Did you know that today is National Welsh Rarebit Day? For those of you living outside of America, or for those who have traveled or experienced the world in a big way, then you know that this isn’t a weird spelling for Rabbit, and that Welsh Rarebit has nothing to do with eating a bunny.

The first recorded reference to the dish was in 1725, when it was called “Welsh Rabbit”. Sometime around the end of the 18th century, the name became “rarebit” to avoid confusion with a dish containing bunnies. Yet those of us in America, yours truly included, make that leap to rabbits. Maybe they should call it Mock Welsh Rarebit, as in Mock Turtle Soup.

In any case, the dish dates back to at least sometime in the 1500s. Back then, it was called “Caws Pobi”, which logically is Welsh for toasted cheese. A 16th-century tale tells the story of God wanting Saint Peter to rid heaven of the Welsh, as they kept causing a ruckus. As the story goes, Saint Peter stomped outside the Pearly Gates and shouted “Caws Pobi!”, to which all the Welshmen excitedly tumbled out the gates of Heaven. This allowed the gates to be slammed shut behind them. All I can say is that this must be some special toasted cheese to leave heaven.

Now that you know, let’s eat!

Welsh Rarebit
4 slices Country Bread, 1/2-inch thick toasted
1-3/4 cups Cheddar Cheese, shredded
1-1/2 cups Gouda Cheese, shredded
1 Shallot, finely minced
2 tablespoons Butter
1 tablespoon Flour
2 teaspoons Dry Mustard
1/2 teaspoon Black Pepper
1/4 cup Dark Ale
1 tablespoon Worcestershire Sauce
1 tablespoon Chives, chopped

Shred the cheeses from blocks of cheese and set aside until ready to use.

Peel and finely dice the shallot. Set aside.

Lightly toast bread slices. While the bread is toasting, heat the broiler and position the oven rack about 4-inches from the heating element. Line a rimmed baking sheet with parchment paper. Once the bread is toasted, arrange the slices on the baking sheet, leaving room for the cheese sauce to spread out jut a bit.

In a medium saucepan, melt the butter. Add the shallot and cook over moderate heat, stirring occasionally, until softened, about 2 or 3 minutes.

Whisk in the flour, dry mustard and pepper. Continue to cook, stirring, for 1 minute. Add the shredded cheeses, ale and Worcestershire sauce. Cook over low heat, whisking constantly, until the cheese has fully melted, about 3 minutes.

Spoon the cheese mixture over the toasts. Broil in the oven until bubbling and browned around the edges, about 2 minutes. While the cheese is browning, mince the chives.

Remove from oven, sprinkle with chives and serve at once.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen