Sunny Side Up

Gratitude & Happiness

Really, That Rare?

on April 21, 2015

R  is for Rarebit.

Here is my attempt at a Welsh Rabbit. Though it looks a little funny, it was delish! ;P

image  image

I remember as a child sitting in front of the television watching Sesame Street after school and nibbling on my favourite snack, grilled cheese sandwiches dipped in ketchup. Our black lab, Trixie, often helped me finish them by licking the crumbs off the plate. Sometimes, she would eat the whole thing in a gulp before I could get to it. I would be left with only a puddle of drool on the plate, distracted as I was by the images and songs on the screen. Dog scolded and another plate later, I would eat the second before she could get at it, faster and often resulting in a stomach ache.  Neither of us could help it. The combination of bread, butter and melted cheddar oozing together with a slight crunch was just that good!

If the mention of this sandwich brings you some childhood nostalgia, then you will probably like the grown – up version, the Welsh Rarebit or Rabbit.

  • The first recorded reference is 1725, suggesting that it originated in the South Wales Valleys.
  • It is a dish made with a savoury sauce of melted cheddar cheese and can be mixed with ale, mustard, ground cayenne or paprika, Worcestershire sauce, or sometimes blended into a Béchémel.  It is served hot and poured over slices of toasted bread. (Wikipedia definition.)

Other names and variations for it:

Buck Rabbit or Golden buck‘ which is served with an egg on top.

Kentucky Hot Brown‘ adds turkey and bacon.

A ‘Blushing Bunny‘ blends the sauce with tomato or tomato soup.

The term ‘rarebit’ came into use in 1785 and is a corrupt form of the correct name. It has been suggested that people use it to emphasize that it is not actually a meat dish.

Legend says,

In the Betty Crocker Cookbook, there is a tale that Welsh peasants were not allowed to eat rabbits caught in the hunt on the estates of the nobles, and so they replaced it with melted cheese. (Betty Crocker.)

A recipe that is close to ‘Blushing Bunny.’

The more common, traditionally known recipe:


Betty Crocker’s Cookbook. Prentice Hall. 1989. p. 184.


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