Jane Austen's Regency Toasted Cheese - Welsh or Scotch Rarebit

Submitted by French Tart

"Lots of you who know me very well on Recipezaar will know of my love and research into Historical recipes, traditions, culture and food; this Toasted Cheese recipe is the first in a series of Regency recipes that I will be posting! I always like to make any recipe that I post at least twice, and this one is a real cracker in my humble opinion! Jane Austen is known to have said.... "We were greatly surprised by Edward Bridge's company...It is impossible to do justice to the hospitatlity of his attentions towards me; he made a point of ordering toasted cheese for supper, entirely on my account." --Jane Austen-- 27 August, 1805. This is a classic regency dish - often served AFTER a heavy meal and before the dessert! It was more often than not called Toasted Cheese, but is also known as Scotch or Welsh Rarebit. The original recipe was written like this: "Toasted Cheese - Grate the cheese and add it to one egg, a teaspoonful of mustard, and a little butter. Send it up on toast, or in paper trays". I have amended the orginal recipe for today's quantities, ingredients and cooking methods!! NB: In 1747, a cookery book gave a recipe for "Scots Rabbit" or Rare Bit as bread toasted on both sides and a slice of cheese, the same size as the bread, also toasted on both sides and laid on the buttered bread. The same book had "Welsh Rabbit" made in the same way but with mustard rubbed on the cheese. "English Rabbit" on the other hand had a glass of red wine poured over the toast before the cheese was added. Take your pick!"

 

• Ready In: 10mins
• Ingredients: 9
• Yields: 6 Toasted Cheese Slices
• Serves: 6

ingredients

• 1 1⁄2 lbs grated mature cheddar cheese
• 6 6 fluid ounces milk or 6 fluid ounces ale
• 3⁄4 teaspoon dry English-style mustard
• 1 teaspoon Worcestershire sauce
• salt, to taste
• pepper, to taste
• 6 slices thick bread
• butter
• chutney, to serve

directions

1. Melt the cheese over hot, but not boiling, water and then gradually stir in the rest of the ingredients. Mix well and set to one side. Taste and adjust seasonings.
2. Toast the bread on ONE side only and then butter the UNTOASTED side.
3. Spread the melted rarebit mixture over the top of the bread - on the UNTOASTED side - make sure the mixture is spread upto the edges.
4. Place under a hot grill and cook until the rarebit mixture is bubbling hot and brown in patches, about 3 to 5 minutes depending on the heat of your grill.
5. Serve immediately with a selection of chutneys, relishes and pickles.

Reviews

[mark_titzel]

I had fun making this with my daughter this weekend. I loved the way the mustard and worchestershier sauce mixed with the cheese to provide a wonderful flavor!

 

[SueVM]

I loved this Rarebit, made exactly as posted. The mustard and the worcestershire sauce were just the right amount to make this super tasty. Thank you Karen for a wonderful cheesy delight.

 

[aussieqzine]

This is a great cold weather food. Also I dont have beer handy so it was great to find a recipe with alternatives. Yummy!

 

[Andi Longmeadow Farm]

Yep. Found it! I was just crawling on the kitchen floor taking out all the cooking utensils and pans I don't necessarily use often that sit lonely and unused at the back of an old cupboard. I was looking for my mother's double boiler that I "borrowed" from my Dad's house a while ago. This recipe is a perfect use for this workhorse of the kitchen. Of course, as FT mentioned a bowl set over a pot of simmering water works just as well, however; I wanted to do it the "old" way. My cheese melted perfectly~next steps worked just as wonderfully, in fact the whole recipe is so easy, I am not sure why you wouldn't want to make it everyday, it's THAT good! I love Jane Austin and what a grand sandwich of toasted cheese this makes. I didn't change or add anything. This is one of those recipes that doesn't need to be played with. Served with fresh tomatoes, pickles, and a deviled egg. Perfect, FT~thank you for posting!

 

[Everything Sweet]

so good and I always love the history that comes with your recipes!!