Harper's cook book encyclopædia

Another way : — Cut some slices of bread about half an inch thick. Toast, and remove the crust ; butter them well on both sides. Place on the toast a layer of cold roast beef, flavored with mustard and horseradish. Over this spread some hot, toasted cheese, thoroughly saturated with porter, and flavored with black pepper, salt, and shallot vinegar. This dish is rather indigestible than otherwise. Time, a few minutes to toast the cheese. Welsh Rabbit (in chafing-dish). — Cut 1 lb. of fresh, soft American cheese in small pieces. Have ready one table-spoonful of butter, twothirds of a cup of beer, the yolk of one egg, and the seasonings. Melt the butter in the blazer ; add one teaspoonful of paprika and half the beer. Mix until smooth and hot. Put the blazer in the hot-water pan, and add the cheese to the butter and paprika. Stir the cheese continuously while it is melting, adding the remainder of the beer as necessary. Stir slowly, but incessantly, and watch the cheese carefully ; when melted, add the yolk of the egg, beaten. Add mustard, Worcestershire sauce, salt, and pepper to taste, and serve on toast or crackers. The proportions of seasonings vary Welsh Rabbit Chestnuts with people’s tastes, a salt-spoonful of mustard and a teaspoonful of Worcestershire sauce being quite safe amounts for the above proportions. The rabbit is done when it has reached a thick, creamy consistency, and will suffer from overcooking as much as from too little. The amount of liquid must vary with the kind of cheese and beer used ; the beer should not be added until the rabbit is the right consistency. Placing a poached egg on the top of a rabbit makes it a “ Golden Buck.” Another way (the Major’s recipe) : — Cover the floor of the chafingdish with about one - quarter of an inch of beer or ale. Salt plentifully, bring it to a boil. The cheese having been prepared by grating or cutting, should then be put into the boiling beer, seasoned with butter, pepper, dry English mustard, and perhaps Worcestershire sauce (according to taste). The cheese should be stirred slowly and any lumps smoothed out. The rabbit is cooked when the heat has made the cheese into a thick paste. Just before the cheese has arrived at the proper consistency, an egg that has been beaten only so much that the yolk and the white will go together, should be poured slowly in while it is being stirred. The rabbit should be served on toast and it is important that the plates should be very hot. Welsh Rabbit (without ale or beer). — Put toast or slices of dry wheat bread on a hot plate and then keep warm. Take I lb. of good American cheese, not soft like putty, nor so hard that it is very brittle. Cut rind off thick, and break or cut cheese in pieces the size of walnuts, or smaller. Butter a polished pan over a hot fire. A teaspoonful of butter suffices, as too much butter makes the rabbit too rich. Put in the cheese, stir, and when melting add two or three large table-spoonfuls of milk, and keep stirring till all is melted and well blended ; then, when it “ boils and bubbles,” add one teaspoonful of Worcestershire sauce or English mustard. Pour it over the toast and let each participant apply his or her own salt.