WELSH RAREBIT

By • July 23, 2012 • 5 Comments

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Author Notes: It is said that Charles Dickens himself enjoyed this dish at Ye Olde Cheshire Cheese pub in London. I did a little pub crawling myself many years ago in the hedge lined countryside around Henley when my son competed there with his school rowing team. I remember thick Stilton Soup and Welsh Rarebit (sometimes called Rabbit, but that's another story). This particular version I reconstructed from one that an old friend made for me one Sunday at my house in Marin even longer ago. He was a solid Anglophile who loved tweeds and vacationing in the Bahamas.dymnyno

Serves 8

  • 1 pound English Cheddar (about 4 cups,shredded)
  • 1 teaspoon dry mustard, Colemans is best
  • 2 tablespoons butter
  • 1/2 cup stout, I used Guinness
  • 1 teaspoon worcestershire sauce
  • 2 egg yolks
  • heavy whole wheat country bread or crusty sourdough
  • pepper
  • chopped chives
  1. In a double boiler over medium heat add 4 cups shredded cheddar cheese.
  2. As the cheese is melting, add the stout, butter, worcestershire sauce and dry mustard.
  3. Using a whisk, mix the ingredients until smooth. Then, remove from the heat.
  4. Whisk the egg yolks slightly and temper the eggs into the hot cheese mixture.
  5. Cut the bread into thick slices and toast under a stove broiler on both sides. I like to spread a little butter on the toast but it's not necessary
  6. Put the toast on a plate and spoon a generous portion of cheese over the toast. Grind a little fresh pepper over the cheese, if you wish.You can also sprinkle some chopped chives for a little spark of green. And, for a great breakfast, you can top it with a soft boiled egg.
  7. ****It is important to use English mustard like Coleman's because it is stronger than domestic mustard. Because the mustard has so much more flavor than others, spices like paprika are not necessary. Use very heavy loaf bread which can stand up to the sauce. And of course, use the best quality English cheddar cheese that you can find.
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about 2 years ago smtanner

I'm English, and grew up eating this stuff. I now live in Italy, but when I want a taste of home will often make this (Colman's is always in my larder). My personal ingredient list is identical. The only difference is that I mix the ingredients raw and spread them over the toast, which I then put under the grill (is that a broiler in US English?). This way, the cheese topping is also toasted as it melts, resulting in delicious brown patches of toasted cheese. I also use English bitter or pale ale instead of the stout as a variation. Either way, mouth-watering!

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about 2 years ago dymnyno

Thanks, I think the first time that I had WR it was made with a bechamel . I like it the way you do with a minimum of the finest ingredients. I am going to try toasting all the ingredients under the broiler/grill. I love the idea of actually toasting the cheese. This morning I topped it with a soft boiled egg for breakfast.

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about 2 years ago dymnyno

I meant that I like that you use a minimal amount of ingredients, but that they are the finest, such as Coleman's.

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about 2 years ago dymnyno

Thanks! I would add my recipe for Stilton Soup but I don't think my arteries could take it

Newliztoqueicon-2

about 2 years ago Lizthechef

Yum - my mother's family was pure Brit and my taste buds are singing.