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10 Comments
Margaret R.
November 2, 2017
My mom made this quite often for my Irish/English dad. This recipe looks so yummy. Will definitely try. Thanks
Pat E.
October 31, 2017
Not traditional but good sliced tomatoes along side are a “must” in our family.
susan
October 31, 2017
Very much like my mom used to make it but she served it open face on toast, smothered in that rich sauce but hiding bacon beneath... so good!!
Catherine L.
October 31, 2017
I bet the smokiness of the bacon would pair very well with the rarebit!
Laura
October 30, 2017
I think my mom gave my sister and I a very strong love of sharp yummy cheese making welsh rabbit in sunday nites for suppa!! She did not make it fussy, threw an amazing cheese sauce on top of saltines, and THEN a nice plop of apple jelly into the middle...MOG !! My mum was a great cook in the 60s and 70s.
Catherine L.
October 31, 2017
Ooh love the idea of adding a sweet element into the mix, like apple jelly. Would really balance out the intense savoriness of all that Worcestershire and cheese!
AntoniaJames
October 30, 2017
When I was growing up, sharp cheddar and Worcestershire in rarebit were non-negotiable. In fact, I didn't realize that anyone made it any other way (it's otherwise so flat . . . . you get a slight hit of acid as well as all the anchovy umami with Worcestershire, whose first two ingredients are barley malt vinegar and spirits vinegar . . . the third ingredient, molasses, also doesn't hurt!). ;o)
Catherine L.
October 31, 2017
The Worcestershire truly makes it! Agree that it's non-negotiable in my book :)
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