This is a great late-night dish, wonderful for cold-weather breakfasts, and kids love it because its cheesy and messy and called “rabbits”.
How cheese on toast came to be called ‘rabbit’ or ‘rarebit’–the variations in spelling seem to be arbitrary–is a mystery. You have Scottish and English versions as well–but Escoffier has a recipe for ‘Lapin Gallois‘ and Brillat-Savarin provides one for a ‘Wouelsche Rabette‘.
Mix together a cup of grated cheese–Cheddar or gouda are my usuals–with a slosh of beer–let’s say 1/4 cup–a tablespoon softened butter, and a tablespoon Coleman’s mustard.
Toast thick slices of bread and place in a lightly oiled skillet, top with cheese mixture and broil until bubbling and lightly browned.
