Welsh Rarebit

Cheese on Toast

There are many examples of cheese on toast throughout the world, some good, some bad, some wonderful.

I have had a love affair with cheese on toast for as long as I can remember. From the deliciously simple Croustades Montagnardes, toast, cheese and chopped chives to the ever versatile Pizza, bread base, tomato, onion, cheese and herbs to the ultimate, The Welsh Rarebit, toast, Cheddar, beer, mustard, and cayenne.

The article on the right is from a copy of the Daily Telegraph from February 4th 1932 giving some variations on the classic dish, while the article below for apple chutney is from a ‘Womans Realm’ article from the late fifties, early sixties.

My own favourite recipe would have to be as follows:

Welsh Rarebit

3 tbs. butter, 3 oz finely chopped green onion, 3 oz finely chopped sour apple, 7 oz Cheddar cheese, 8 oz of Stout, 2 egg yolks, 2 tsp mustard (to taste) cayenne pepper and paprika.

Saute the onion and apple in the butter until soft, add the beer and bring to a slow simmer. Add the cheese, mustard and egg yolks and cook out for 5-6 mintes. Remove from the heat and allow to cool, beating occasionally, to a smooth paste.

Thickly coat slices of toasted farmhouse bread with the mixture and glaze under a hot grill until brown. Serve immediately with a glass of chilled cider and a small pot of apple chutney.

This entry was posted in Breads, Counties Of England, Sauces and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s