Welsh Rarebit

Welsh Rarebit


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Welsh Rarebit

The first recorded use of the term Welsh Rabbit was in 1725.  It is said to be an ironic name coined in the days when the Welsh were notoriously poor and only well-to-do people could afford meat from the butcher.  In England rabbit was the poor man’s meat, but in Wales cheese was the poor man’s meat.  The slur against the Welsh was, “if a Welshman went rabbit hunting then this would be his supper.”


2 Tablespoons Butter

2 Tablespoons Flour

1 Tablespoon Mustard Powder

½ Teaspoon Cayenne

¾ Cup Dark Beer (Guinness)

2 Tablespoons Worcestershire Sauce

1 Pound Grated Semi-Hard Cheese (Cheddar, Double Gloucester, Comte, Gruyere)

4 to 8 Pieces Light Toasted Bread

Put the butter in a saucepan over medium heat.  When the butter melts stir in the flour.  Continue to cook for 5 minutes (stir occasionally) until golden brown and very fragrant.  Stir in the mustard and cayenne and then whisk in the beer & Worcestershire sauce.  When the mixture is uniform, turn heat to low and stir in the grated cheese.  Stir until smooth.  Remove from heat and pour into a bowl to set.  You can refrigerate for up to a day.  Spread the mixture thickly on toast and put under the broiler until bubbly and edges of the toast are crisp.  Serve immediately.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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