I always associate a good Welsh Rarebit, or Rabbit as it should be called, with tea time and evenings, as the recipe contains ale, although not a lot, and it is more of a “slow snack” that needs to be enjoyed when time isn’t at a premium, as it may be at lunch time. The first Welsh Rabbit recipe to be seen in print was way back in 1725, although another version, for what we now know as Welsh Rarebit, was seen sixty years later in 1785. There were many “rabbit” recipes about, and the 18th century cookery writer, Hannah Glasse, offered several recipes for a rabbit, from Wales, Scotland and England. It seems that a Welsh rabbit had mustard added whilst an English rabbit had ale or red wine added, so the recipe below is both English and Welsh, as I have added mustard and ale to the mix. This is my mum and my grandmother’s family recipe, and in my opinion, it is the best.
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