‘English Rabbit’ (1830)

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 2 thin slices of bread, soaked in a glass of red wine for a few minutes
  • ¼


Put the soaked bread, dotted with butter, under a hot grill (turning once), while you butter a shallow fireproof dish, lay the cheese on it, dab on the mustard and pour over it the wine. Cover with foil. Set the pan on moderate heat for 2 or 3 minutes, then stir hard until all is smoothly mixed. Spread it quickly on the toasted bread and brown lightly. The large proportion of wine with the chee