Living in Wales and being a quarter Welsh, it seemed appropriate that I talk about Welsh Rabebit.
Legend has it that cheese was a substitute for meat and it was all the Welsh peasants could afford at that time.
In 1747, the dish appeared as Welsh “Rabbit” in a cookbook by Hannah Glasse, called The Art of Cookery Made Plain and Easy.
There is a difference between Welsh Rarebit and Cheese on Toast. The latter is grilled slices of pure cheese on toasted bread whereas Welsh Rarebit is a grilled cheese-based sauce made from cheese, known as ‘caws pobi’. Restaurants in Wales serve it as a delicious lunchtime menu.
These days it is presented in many different ways with chefs using some of the ingredients listed below.
- Worcester Sause
- Beer or Guinness
- Pepper Sauce or Tabasco