Welsh rarebit used to be served regularly as a savoury course at the very end of a meal. It is better as a snack with aperitifs before the start of a meal, or as a light lunch.
This recipe produces a warming and savoury Welsh rarebit. I don’t like it too hot and peppery, and have never subscribed to the vindaloo school of thought which equates one’s capacity for very hot food with one’s virility.
© 1990 Shaun Hill. All rights reserved.