Welsh Rabbit

Posted on by on May 29th, 2011 | 0 Comments »

Recipe: Welsh Rabbit


  • 1/4 cup butter or margarine
  • 1/4 cupe all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dry mustartd
  • 1/4 teaspoon Worcestershire sauce
  • 1 cup mlk
  • 1/2 cup beer*
  • 2 cups shredded Chedder cheese (about 8 oz)
  • 4 to 6 slices of toast
  • 2 -4 tomatoes
  • 1 package of bacon


  1. Melt butter in medium saucepan over low heat.
  2. Blend in flour and seasonings.
  3. Cok over low heat, stirring until mixture is smooth and bubbly.
  4. Remove from heat.
  5. Stir in milk. Heat to boiling, stirring constantly.
  6. Boil and stir 1 minute.
  7. Gradually add beer to sauce mixture.
  8. Stir in cheese; heat over low heat, stirring constantly, until cheese is melted.
  9. Serve over toast with sliced tomatoes and pieces of bacon.
  10. If desired, garnish with paprika

Quick notes

The story goes that long ago in Wales the peasants, not allowed to hunt on the estates of noblemen, served melted cheese as a substitute for rabbit, popular prize of the hunt. It became a famous dish of Ye Olde Cheshire Cheese, meeting place of England's illustrious penmen.

Preparation time: 1 hour(s) Cooking time: 30 minute(s)

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: English

My rating 5 stars:  ★★★★★ 1 review(s)


Original Recipe:


Beer Bread
CBC Conversion Program

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