Welsh Rabbit or welsh rarebit is an 18th century Welsh dish. There was a lot of poverty and therefore they had to be inventive with the food. Rabbit was the cheapest meat, but not everyone could afford it, so they made this dish with cheese and called it welsh rabbit. Since it does not contain rabbit, it was later named welsh rarebit.
This recipe gives 2 huge rabbits or 4 slightly smaller ones.
300 g grated cheese, preferably well stored and preferably several kinds
1 egg
1/2 ts salt
1 ts pepper
2 teaspoons strong English mustard, ev. dijon or any other strong mustard you like
3 tablespoons dark beer, if necessary. non-alcoholic
1 tablespoon finely chopped rosemary
2 - 4 slices of bread
Mix together all the ingredients, except the bread to a smooth mass.
Toast the bread slices on both sides, either in a toaster, dry frying pan or on a baking tray in the oven.
Place the bread slices on baking paper on the baking tray and spread the cheese mixture over. Fry welsh rabbit at 200 degrees with the grill function on for approx. 10 mim. Watch so they do not get burned. When the welsh rabbit is golden brown and has started to bubble, take it out and let it cool for a few minutes so you do not burn yourself.
The rest of the beer is the perfect drink for the welsh rabbit.
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