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I Say It's Wabbit Season
By John Havel

Rarebit, Welsh rarebit, or Welsh rabbit, is traditionally a sauce made from a mixture of cheese and butter, poured over toasted bread which has been buttered. An English dish, it is normally made with Cheddar cheese, in contrast to the Continental European fondue which classically depends on Swiss cheeses and of which Welsh rabbit was a local variant.

The first recorded use of the term Welsh rabbit was in 1725, but the origin of the term is uncertain. It may be an ironic name coined in the days when the Welsh were notoriously poor: only better-off people could afford butcher's meat, and while in England rabbit was the poor man's meat, in Wales the poor man's meat was cheese.

Creative application by various chefs has led to the term rarebit being used for a variety of other dishes comprising cheese on toasted bread, a notable example being buck rarebit which has a poached egg added, either on top of or beneath the cheese sauce. Because such variants depend only on the creativity of chefs, the list of names is endless. More ... Cooking Articles


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