Veal Steaks with Blue Cheese Rarebit, Roasted Celeriac & Rosemary Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

A cheese rarebit is a peculiarly English dish that dates back at least to the time of Shakespeare. I came across this 18th-century recipe for blue cheese rarebit in an old cookery book. I like to make it with one of my favourite cheeses, Scottish Dunsyre Blue.


  • 675 g ( lb) celeriac, peeled & cut into batons 10 x 2 x 2 cm (4 x ¾ x ¾ in)
  • 90 ml (


Preheat the oven to 200°C, 400°F, gas 6. Blanch the celeriac batons in boiling salted water for 2-3 minutes, then drain well in a colander. Place on a baking tray, toss with half the oil and bake for