Welsh rarebit
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| Alternative names | Welsh rabbit (original name) |
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| Type | Savoury |
| Variations | Buck Rabbit, Blushing Bunny, Hot Brown |
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Welsh rarebit (spelling based on folk etymology) or Welsh rabbit (original spelling) is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread, or the hot cheese sauce may be served in a chafing dish like a fondue, accompanied by sliced, toasted bread. The names of the dish originate from 18th-century Britain.
Recipes for Welsh rarebit include the addition of ale, mustard, ground cayenne pepper or ground paprika and Worcestershire sauce. The sauce may also be made by blending cheese and mustard into a Béchamel sauce. Some recipes for Welsh rarebit have become textbook savoury dishes listed by culinary authorities including Auguste Escoffier, Louis Saulnier and others, who tend to use the form Welsh rarebit, emphasizing that it is not a meat dish.
Acknowledging that there is more than one way to make a rarebit, some cookbooks have included two recipes: the Boston Cooking-School Cook Book of 1896 provides one béchamel-based recipe and another with beer,Le Guide Culinaire of 1907 has one with ale and one without, and the Constance Spry Cookery Book of 1956 has one with flour and one without.
Hannah Glasse, in her 1747 cookbook The Art of Cookery, gives recipes for "Scotch rabbit", "Welch rabbit" and two versions of "English rabbit".
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