Welsh Rarebit II

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 tablespoon butter.
  • ½ lb. mild soft cheese cut in small pieces.
  • ¼ teaspoon salt.
  • ¼ teaspoon mustard.
  • Few grains cayenne.
  • to ½ cup ale or lager beer.
  • 1 egg


Put butter in chafing-dish, and when melted, add cheese and seasonings; as cheese melts, add ale gradually; then egg slightly beaten. Serve as Welsh Rarebit I.