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Welsh Rarebit

July 27, 2015 Filed under Lunch

This recipe from Aunt Daisy is basically cheese sauce on toast. There is a lot of cheese in relation to the rest of the sauce ingredients so it is a very cheesy mixture.

The first recorded reference to the dish was “Welsh rabbit” in 1725, but the origin of the term is unknown.

There is some suggestion that Welsh Rabbit derives from a South Wales Valleys staple, in which a generous lump of cheese is placed into a mixture of beaten eggs and milk, seasoned with salt and pepper, and baked in the oven until the egg mixture has firmed and the cheese has melted.

Whatever the origin, this is a very tasty lunch dish or snack.

Ingredients

1 cup milk
1 tablespoon butter
1 tablespoon flour
1 teaspon mustard
½ teaspoon salt
Few grains pepper
200 gms grated cheddar cheese
6 slices buttered toast

Method

  1. In a saucepan, melt butter and add flour, mustard, salt and pepper
  2. Gradually add the milk and stir till thick and smooth
  3. Add the cheese and beat well till all is melted
  4. Put under the grill to brown the sauce if you wish
  5. Serve hot on toast.

Serves 3-6 for lunch (depending on appetites)

Notes

  1. Use tasty cheddar cheese for a tangy treat
  2. You can add chopped up onion or bacon for extra flavour
  3. For full instructions on making the cheese sauce go to Easy Cheese Sauce

 

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