"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

WELSH RABBIT Recipe

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This recipe for WELSH RABBIT, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minnie Candy
Added: Thursday, June 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp margarine or butter
3 Tbsp flour
tsp pepper
tsp salt
tsp dry mustard
tsp worcestershire sauce
1 cup milk
1 11/2 cups shredded cheddar cheese
4 slices toast, cut into triangles

Directions:
Directions:
Heat margarine in 2 quart saucepan over medium heat until melted. Stir in flour, salt, pepper, mustard, and worcestershire sauce. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Stir in cheese. Heat over low heat, stirring constantly, until cheese is melted. Serve over toast. Sprinkle with paprika if desired.

Note:
ASPARAGUS WELSH RABBIT; Cook 1 package (10 oz) frozen asparagus spears as directed on package, drain. Arrange on toast before topping with cheese sauce.

Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
According to the old story: Long ago in Wales the peasants were not allowed to hunt on the estates of noblemen, thus rabbit was not usually available to them. As a substitute for rabbit, cheese was used. In time it became a famous dish at Ye Olde Cheshire Inn.

 

 

 

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