Today is National Welsh Rarebit Day, celebrating the savory Welsh favorite that turns cheese on toast into a meal.
The dish was recorded as “Welsh rabbit” by 1725, although it never contained rabbit. Its name may have been a joking reference to inexpensive cheese standing in for meat, while “rarebit” appeared later, by 1785. Different versions of toasted cheese had long been popular in Britain, and Welsh rarebit became associated with taverns and filling meals. Traditionally served hot over bread, it is browned until bubbling and crisp at the edges, making it a comforting pub classic that has lasted for centuries.
Who better to trust than the appropriately named The Rare Welsh Bit blog? Its traditional recipe mixes sharp cheddar with ale, butter, Worcestershire sauce and English mustard, spreads it generously over toast and grills it until bubbling and golden, all in about 15 minutes.