Welsh Rabbit

Before you let the title fool you, let me explain. Welsh Rabbit is not rabbit at all (although someday I really want to try rabbit - stewed or broiled or something with lots of herbs). But this delectable treat does have some pretty fascinating history.

You may have heard of it as Welsh Rarebit; it is important to understand that the word "rarebit" came after the dish had already been called "rabbit" for a long time. Snobby people didn't like the fact that it wasn't actually rabbit so they decided to give it a more sophisticated name. Even though it wasn't originally a sophisticated dish at all. But I digress.

The more common story is that in England, the poor man's meat was rabbit (beef, etc. from the butcher was too expensive). But in Wales, where people were seriously broke, the poor man's meat was cheese - hence the cheese dish with the carnivorous name. The other popular tale is that Welsh peasants were not allowed to eat rabbits from land belonging to the nobility (which was pretty much all of it), and so they made do with cheese and now we have Welsh "rabbit."

Or there is the English-biased reading that the Welsh are such terrible hunters, they cannot even catch rabbits and have to eat cheese instead.

Take your pick of legend, but it's fairly indisputable that the dish itself is marvelous. It's not that hard to make, and is much like a cheddar cheese fondue served over toast. Try it with tomato soup and you have the ultimate comfort food right here.

The beginnings.....butter and flour and milk, with Worcestershire and salt and pepper. You don't get much more English than that!

Me and my one true love: Worcestershire sauce. If I'm ever on my own and stocking my pantry for the first time, this will absolutely be the first thing I get. Followed closely by rock salt and turbinado sugar. Oh yes, and I got a haircut.....this is a bad picture of it though. :/

I believe the original recipes call for beer, but Betty Crocker told me white wine would do as well. And actually they're both optional, but they bring out terrific flavor so as long as you cook it out long enough you get cheesy depth without alcohol.

Almost there.....................

Tada! Welsh Rabbit. Next time with tomato soup. :)