Recipes > Cheese > Rarebit > Welsh Rarebit > Welsh Rarebit II

Welsh Rarebit II


  • 1 tablespoon butter
  • 1/2 pound mild soft cheese, cut in small pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon mustard
  • few grains cayenne
  • 1/3 to 1/2 cup ale or lager beer
  • 1 egg


Put butter in chafing-dish, and when melted, add cheese and seasonings; as cheese melts, add ale gradually; then egg slightly beaten. Serve as Welsh Rarebit I.


Print recipe/article only


The Boston Cooking-School Cook Book (1896).

comments powered by Disqus