How To make California Rarebit
3 t Butter
1/2 c White wine; dry
2 1/2 c Monterey jack cheese; cubed
1 ea Egg; lg, lightly beaten
1 t Worcestershire sauce
1/2 t Basil; crushed
2 c Mushrooms; fresh, sliced
1/2 t Garlic powder
Melt 1 tbl of butter in the top of a double boiler. Add the wine and heat, then stir in 2 cups of the cheese. Heat until melted. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. Cook and stir about 1 minute. Add the Worcestershire sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat. Arrange toast points or triangles on individual heatproof plates. Spoon the sauce over the toast then top with the sauteed mushrooms. Sprinkle with the remaining cheese and broil until bubbly.
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Fortnum & Mason The Cook Book - Welsh Rarebit
Written by Tom Parker Bowles, The Fortnum's Cook Book brings together recipes from all three centuries of our history - from famous Scotch Eggs and Afternoon Tea Scones to contemporary dishes like Grilled Bones, Welsh Rarebit and Elvas Plums.
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Cooking Historically - Judge Gladding's Rarebit
In this episode of Cooking Historically, Marie teaches us how to make Judge Gladding's Recipe for Rarebit, a historic cheese sauce from Welsh culture. The original recipe comes from the Ladies' Aid Society Cookbook (Norwich ca. 1915), included as part of the Made Nine Pies cookbook for sale at the Chenango County Historical Society and Museum.
Recipe and preceding poem directly from Made Nine Pies:
This is Welsh Rarebit galore,
For us four and no more.
If solid luxury you prize,
Within your reach this one lies.
A mixture too rich and good,
For human nature's daily food,
But when you would nightly vigils keep,
Resort to this and bid adieu to sleep.
Put in a cooking dish butter the size of a walnut and 1 pound of rich, strong American cheese cut into small pieces; stir while the cheese melts. When the cheese is nearly melted, add 1 tablespoon mustard and a saltspoon of red pepper mixed with 3 tablespoons beer, ale or cream, and continue to stir. When it is thoroughly melted and smooth, serve quickly on toast or hot crackers, placed upon heated plates.
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How to Make Chicken Pâté
Chicken Pâté may seem intimidating, but it comes together easily. Poaching the chicken livers in white wine adds subtle nuances that bring out the other flavours in the dish.
This recipe was inspired by: Chicken Liver Pâté in White Wine Sauce
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American Golden Buck Toasts ◆ 1920s Recipe
★ About: This 1920s recipe is for a tasty Welsh Rarebit; cheesy goodness flavoured with a good slog of beer (or cider), Worcester sauce and mustard. Yum.
I don’t know about you, but when life gets hectic (as it has been lately!) our kitchen transforms into a cheese on toast factory. There’s no better fuel for a hard day’s work.
We’ve made this recipe twice now, first using Guinness and then a light beer; the latter recorded here. Both did the trick, although if we were to make it again we would personally choose to use Guinness as it gives the cheese topping more of a golden colour (but flavour-wise, both were delish).
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★ Ingredients:
• ¼ lb / 113g Cheese
• 1 oz / 27g Butter
• A little Salt and Pepper
• 107ml of Beer or Cider
• 1 tsp. Mustard
• 1 dessertsp. Vinegar
• 1 tsp. Worcester Sauce
• 2 freshly laid eggs
• 2 pieces of bread
★ Full instructions:
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: The BestWay Cookery Gift Book (Third Book) (1928) By: Best Way Publisher: Offices of The 'Best Way' Series (Fleetway House, Farringdon Street, London, E.C.4, England, U.K.)
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♪ Music: Dreamland by Aakash Gandhi
Try this Grilled cheese upgrade: Welsh Rarebit - A cheesy, quick meal!
This open-faced sandwich is definitely a step up from a cheese sandwich! Packed with the flavour of cheese and ale, it take just minutes to make, and is rich and tasty! A traditional recipe you can make and enjoy in 10 minutes! You have to try this!
Did you try this recipe? How did it turn out for you? Let me know in the comments below and don’t forget to like and subscribe!
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