Welsh Rabbit

While others might have a better idea of their families’ national or ethnic origins, for a long time I was adrift. The astrological DNA tests were no help, and who is to say that great-great grandad wasn’t a foundling or that great-great-grandma wasn’t a woman of less than impeccable virtue–if there is such a thing–who had a torrid affair with a blacksmith in Chattanooga before great-great-grandpappy–an accountant–had her put on a wagon and sent down the Natchez Trace?

For all I know, I have ancestors from Siberia, Senegal, and/or Malta, but if family surnames are any indication, I am a Welshman, and have for a very long time observed in my own way and always on my own the Welsh national holiday, St. David’s Day, March 1. Wales has many traditional dishes involving potatoes, mutton and lamb as well as the inevitable leek, also liver and pork meatballs called faggots, which are quite popular among the Brits, but of course versions of the recipe proliferate the globe.

Then there’s Welsh rabbit, which is made not with conies but that ineffable combination of bread, cheese, and beer. The most basic version involves thick slices of bread slathered in a thick cheese sauce made with Cheddar or some other substantial firm, off-white cheese with a slosh of your choice of beer (a good stout is excellent) and broiled. No one really knows any more how cheese on toast came to be called ‘rabbit’ or ‘rarebit’ (the variations in spelling seem to be arbitrary, and there are Scotch and English versions as well), but both Escoffier and Brillat-Savarin gave a recipe for ‘Lapin Gallois‘ and a ‘Wouelsche Rabette‘, which first appeared in Antoine Beauvilliers’ L’Art du Cuisinier in 1814. Sometimes you just have to roll with the punches.

Lightly toast thick slices of bread (I recommend a light wheat, though white cornbread works wonderfully ) and place in a very lightly oiled skillet, top with a sauce made with grated sharp cheddar (any hard, sharp and white or yellow cheese will do), a small amount of milk or blonde ale and some good prepared mild mustard (I use Zatarain’s Creole, about a teaspoon to a cup of sauce). Place in a very hot oven until bubbling and lightly browned. This is a great late-night dish, wonderful for cold-weather breakfasts, and kids love it because it’s cheesy and messy and it’s called rabbits.

3 Replies to “Welsh Rabbit”

  1. Dish delish, scratching all the right itches. I don’t much care about ancestry, either; the only reason I’d research my own is to see if I was owed a big inheritance. As that’s unlikely, I’m content to let my poor Irish famine-fleeing forebears rest undisturbed.

  2. I tried making Welch Rabbit when I couldn’t find Stouffers. Mind was awful. Gonna try yours. Thanks!

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