Leicestershire Rarebit

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • Β½oz butter
  • 4oz Leicestershire cheese
  • 2 tablespoons milk
  • Salt and pepper
  • 1 teaspoon made mustard
  • Hot buttered toast


    Melt the butter and add the crumbled cheese. Heat gently, stirring until melted, and gradually add the milk. This must be done carefully or the cheese becomes hard and lumpy. Season with salt, pepper and mustard and pour over hot buttered toast. The rabbit, rare-bite or rarebit was first made by soaking a toasted slice of bread in front of the open fire in red wine or beer. The thinly-cut cheese was then laid on top and left before the fire until the cheese was toasted and browned. If a fried or poached egg were added on top, the dish became Buckinghamshire Rare-bite, or Buck Rabbit.