Where did the Welsh “Rabbit” come from? Welsh rabbit may have started life as a dish resorted to when meat was not available. The first record of the word comes in John Byron’s Literary Remains (1725), “I did not eat of cold beef, but of Welsh rabbit and stewed cheese.”
Other rabbits include buck rabbit (Welsh rabbit with a poached egg on top), American rabbit (with whisked egg whites), English rabbit (with red wine), Irish rabbit (with onions, gherkins, vinegar, and herbs), and Yorkshire rabbit (topped with bacon and a poached egg).
Cooking Method
Melt the butter or margarine in the top of a double boiler over boiling water. Add the milk; when this is warm, add the grated cheese.
With a fork, stir lightly but constantly until the cheese is melted. Season with Worcestershire sauce, mustard, salt and cayenne.
Remove the saucepan from the heat, and stir in the lightly beaten egg, which will cook in a few seconds.
Pour the mixture over the hot toast.
Sprinkle with a little paprika, and serve immediately.
| Ingredients | Serves 4 |
| Mature cheddar cheese, coarsely grated | 375 g |
| Butter | 30 g |
| Milk | 125 ml |
| Worcestershire sauce | 1 teaspoon |
| Mustard powder | 1 tspn |
| Salt | ½ tspn |
| Cayenne powder | 1 pinch |
| Egg, lightly beaten | 1 |
| Bread, toasted | 8 slices |
| Paprika (optional) | |
