Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Welsh Rarebit I
  Creamed Sardines Welsh Rarebit II  

Welsh Rarebit I

1 tablespoon butter
1/4 teaspoon salt
1 teaspoon corn-starch
1/4 teaspoon mustard
1/2 cup thin cream
Few grains cayenne
1/2 lb. soft mild cheese cut in small pieces
Toast or wafer crackers

Melt butter, add corn-starch, and stir until well mixed, then add cream gradually, while stirring constantly, and cook two minutes. Add cheese, and stir until cheese is melted. Season, and serve on wafer crackers or bread toasted on one side, rarebit being poured over untoasted side. Much of the success of a rarebit depends upon the quality of the cheese. A rarebit should be smooth and of a creamy consistency, never stringy.

  Creamed Sardines Welsh Rarebit II  

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