What in God's name IS Welsh Rarebit?
All my life I've had the sneaky suspicion that it was just cheese on toast, collared by the Welsh in the desire for having a national dish which didn't involve leeks.
Now, when I come to look it up online, I find that some people think it's a SAUCE, that it involves RYE BREAD (How quintessentially Welsh) or CAYENNE PEPPER (hence the famous eau de parfum, 'Chili Of The Valley') or, possibly worse, that it is a field rodent with large ears from Wales.
Now, coming to think about it, in my mind there are loitering suggestions that there should be an EGG in it, on it or under it, as well as mustard, tomatoes...
My head is a melange of Welsh Rarebit confusion.
What's worse, I think the situation on this front has gotten so bad that no one in the world will ever be able to clarify things or talk with any kind of authority, so my head will NEVER BE SORTED AGAIN.
Put me right, somebody, please.
Preferably an academic or something, or someone Welsh.
If you are the Professor for Ethnic Celtic Cuisine Studies at the University of Bangor, I am waiting for your email.
I am neither an academic or welsh but whenever I've had it, it's been scrambled eggs made with cheese. It tastes alright too.
isn't a rarebit a type of ceramic bowl?
"Welsh rabbit and Welsh rarebit are both Standard English names for a dish of melted cheese and beer served on toast or crackers, presumably so-called as an insult to the impoverished or uncivilized Welsh, who were said to eat it instead of the rabbit meat they lacked"
http://www.bartleby.com/68/69/6469.html
I am a lawyer so I can argue that it is a rabbit, if you wish...
I fulfill the Welsh criteria but alas not the academic bit. Go on, telll me you're surprised.
I think BridalBeer has the correct answer - mind you, I've never called cheese on toast a rarebit, Welsh or otherwise. And certainly never wasted good beer on it.
Well, what do you call a rarebit then, Daisy?
Get thee, posthaste, to Tea & Sympathy on Greenwich. They serve it there, and it's quite tasty. I remember the topping on the toast being a cheese and mustard concoction. I don't recall eggs.
If that's not something you want to explore yet, you can get bangers and mash or a full-on tea. :-)
I get that, your Ladyship, but...I mean, with this much confusion, how can I be sure that Tea and Sympathy have got it right?
You might quiz the proprietor, then. She's thoroughly English, though, so be prepared for some debate! ;)
Actually...I just remembered that I have the shop's cookbook. My apologies - eggs are called for in the mixture(p.27). Other ingredients include sharp cheddar, mustard, heavy cream, salt, pepper. Optional items: tomato, watercress, Worcestershire sauce, anchovies, scallions or onion.
If you add a poached egg on top, then you get what's called buck rarebit.
A research visit here:
http://www.teaandsympathynewyork.com
might be in order.
My proper Welsh Mamgu makes it, sauce and toast. No cheese in sight.
Well if there's no cheese, what does she make the sauce with?
Y'see? You SEE?
Chaos and confusion.
OK, apparently I was wrong. The CHEESE is what leads to that nasty texture in the "sauce". The remainder of the digusting texture comes from the toast which quickly becomes soggy under all the liquid.
Recipe to come.... (mamgu does not use computers.. will have to pick it up)
I'm mostly of Welsh blood, live ten minutes from wales, practically grew up in wales, have a welsh name (of sorts) and I'VE NEVER HAD IT.
I'm a disgrace to my nation!