Welsh Rabbit

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

In its most basic sense, Welsh rabbit is a combination of melted cheese and beer. It is seasoned in various ways, however, depending on the cook. However they are made, rabbits are excellent fare for casual entertaining in fall or winter. Ideally, they are made at the table in a chafing dish or a decorative double boiler. They are best served over dry or buttered toast, and the choicest beverage to accompany rabbits is a dry white wine or beer.


  • 2 tablespoons butter
  • 1 pounds sharp Cheddar cheese, cut into small cubes
  • ½ teaspoon salt
  • 1 teaspoon dry mustard
  • Cayenne pepper
  • 1 cup beer or ale
  • 2 egg yolks, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • 4 slices of buttered toast


    1. Melt the butter in a saucepan with a heavy bottom. Add the cheese, salt, mustard and cayenne pepper to taste. Stir with a wooden spoon until cheese starts to melt.

    2. Continue stirring while gradually adding the beer.

    3. When all is blended, remove the saucepan from the heat and add the egg yolks, stirring vigorously. Cook gently until mixture thickens and is smooth. Do not overcook or yolks will curdle.

    4. Stir in Worcestershire sauce and serve the rabbit hot over the toast.

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