Irish Rabbit or Rarebit

Preparation info

  • 2

    helpings 4–5 small Savouries
    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 tablesp. milk
  • 1 oz. margarine or butter
  • 4


Put the milk, butter and cheese into a saucepan, and stir over a low heat until the cheese melts and the mixture becomes creamy. Add the vinegar, mustard, a good pinch of salt and pepper and lastly the gherkin. Put on to hot buttered toast and either serve at once, or brown for a few minutes under a hot grill.