Welsh Rarebit

Buttered toast with a rich cheese sauce made with mustard and ale

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City/Region: England

Time Period: 1861

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Is it Welsh? Maybe. The Welsh certainly had a reputation for loving toasted cheese that precedes “Welsh rarebit” as a dish, so it’s possible, but we’ll likely never know if that’s where it originated. There were recipes for English rarebit and Scotch rarebit, the main difference between them and Welsh rarebit being the addition of mustard. It’s no wonder that the mustard-containing Welsh rarebit is the one that we see today, because it’s delicious.

This recipe is so simple, but so good. The combination of the crunchy toast and silky smooth cheese sauce is phenomenal, and the addition of the ale and mustard are just enough to bring out the flavor of the cheese. It’s one of the simplest and one of the best dishes I’ve made on the channel, and is one that I look forward to making again.

“Toasted Cheese, Or Welsh Rarebit
Ingredients - 1/2 a lb. of Cheshire or Cheddar cheese, 1 oz. of butter, 2 tablespoonfuls of either milk or ale, 1 teaspoonful of made mustard, hot buttered toast.
Method - Melt the butter in a stewpan, add the cheese cut into small pieces, stir until melted, then add the milk or ale gradually, mustard and season to taste. Have ready some hot-buttered toast, pour the cheese preparation on to it, and serve as hot as possible.”

— Mrs. Beeton’s Book of Household Management by Isabella Beeton, 1861

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Ingredients:

• A loaf of bread, like French or Italian, enough for 6 slices
• 1/2 lb (225 g) good quality cheddar cheese*, or something similar
• 2 tablespoons (30 g) butter, plus some more for the toast
• 2 tablespoons milk or ale
• 1 teaspoon mustard
• Seasonings**, to taste, optional

*Don’t use pre-shredded cheese as they usually add starches to keep it from sticking that make it harder to melt.

**Seasonings they’d add to this dish at the time include salt, cayenne pepper, garlic, and horseradish. Feel free to use any that you like.

Instructions:

1. Slice 6 slices of bread. How thick and what size you cut the bread is up to you, just keep in mind you want about 2 slices per serving.
2. Toast the bread either in a toaster or under the broiler. If you use the broiler, a couple of minutes on each side should do the trick. Spread a little butter on each slice.
3. Chop the cheese into small pieces or grate it.
4. Melt the 2 tablespoons (30 g) of butter in a saucepan over medium heat. When it’s melted, add the cheese and stir constantly as it melts.
5. Once the cheese has melted, stir in the milk or ale a little bit at a time. You want to make sure that the cheese doesn’t get so hot that it starts to bubble or burn. Lower the heat if necessary. Stir in the mustard and any of the seasonings you like to taste.
6. Dish the hot cheese sauce over the prepared toast and serve it forth right away for the best texture.

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