A Scots Rabbit

Preparation info

    • Difficulty


Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

Meg Dods’s Recipe


  • Cheese, porter, mustard, pepper, buttered toast


Pare the crust off a slice of bread cut smooth and of about a half-inch in thickness. Toast it, but do not let it wither or harden in the toasting. Butter it. Grate down mellow Stilton, Gouda, Cheshire, or good Dunlop cheese; and, if not fat, put to it some bits of fresh butter. Put this into a cheese-toaster which has a hot-water reservoir and add to it a glassful of well-flavoured brown-stout