Happy National Welsh Rarebi tDay! No, I didn't just make it up - September 3 really is National Welsh Rarebit Day. A famous dish, although it can’t be officially proven, it’s widely accepted that the venerable dish known as Welsh rarebit originated in the South Wales Valleys, where it was the staple diet of Welsh men and women .The word 'rarebit' is a corruption of 'rabbit'
The first written narrative of 'Welsh rabbit' appears in 1725 in Literary Remains, the diary of an impoverished poet by the name of John Byrom, who wrote : ‘I did not eat of cold beef, but of Welsh
rabbit and stewed cheese.’
Described by some as a kind of ‘posh cheese on toast’, ingredients vary but mostly include Welsh cheese, ale and mustard mixed up and served on toast. It's an old favourite of mine, and I don't really do posh, but today when its cold and wet outside and well as usual the kitchen cupboards aren't overflowing, most of the ingredients for this rather nice comfort food can be found to quickly tantalize my taste buds.
It is thought that the dish was attributed to the Welsh because of their historic passionate fondness for cheese,which was used as a substitute for meat as a source of protein by poor peasants.It has been popular since at least the 1500s under the name of caws pobi, which is Welsh for toasted cheese. Indeed, according to a 16th-century joke, the Welsh were famous for their love of toasted cheese – St Peter was said to have got rid of a troublesome "company of Welchman" who were troubling the peace of heaven by going outside and shouting caws pobi – "that is as moche as to say 'Rosty'd ches!' Which thynge the Welchman herying ran out of heven a grete pace".
St Peter was said to have got rid of a troublesome "company of Welchman" who were troubling the peace of heaven by going outside and shouting caws pobi – "that is as moche as to say 'Rosty'd ches!' Which thynge the Welchman herying ran out of heven a grete pace". Probably all this seemed far much funnier back then.
Anyway according to many sources, the name Welsh Rabbit came about as an ethnic slur against the Welsh by the English, part of an age-old British tradition - having a dig at the Welsh.It was used to describe something as 'foreign.' The English also used the adjective Welsh to describe an item of inferior quality. A Welsh pearl, for instance, might have a low grade or even be counterfeit, and using a Welsh comb meant brushing your hair with your fingers. By this reasoning, Welsh rarebit was used condescendingly by the English towards their Welsh neighbors who saw it as a main dish for people who couldn't put real meat on the table. the idea being that the impoverished and uncouth Welsh had to eat this melted cheese on toast instead of the rabbit they couldn't afford, and though rabbits ran wild in Britain, the Welsh people couldn't even manage to put one on their table.
Also, there may have been another connotation: that the Welsh, in their uncivilized state, thought the dish was fine dining, and as good as eating rabbit, which, if you get my drift, means that they didn't even know what fine dining was. As the dish gained in popularity, the name rarebit became more common. The name change was probably an attempt to make the name more fitting to the dish and drop some of the more patronizing overtones.
Edgar Allen Poe (1809 - 1763) wrote about the dish in Some words with a mummy (1845):
' I am exceedingly fond of Welsh rabbit. More than a pound at once, however, may not at all times be advisable. Still, there can be no material objection to two. And really between two and three, there is merely a single unit of difference. I ventured, perhaps, upon four. My wife will have it five; — but, clearly, she has confounded two very distinct affairs. The abstract number, five, I am willing to admit; but, concretely, it has reference to bottles of Brown Stout, without which, in the way of condiment, Welsh rabbit is to be eschewed. Having thus concluded a frugal meal, and donned my night-cap, with the serene hope of enjoying it till noon the next day, I placed my head upon the pillow, and, through the aid of a capital conscience, fell into a profound slumber forthwith.'
Wherever it originally came from, the Welsh's love of cheese has ensured that Welsh rarebit has become a staple throughout the centuries and today it is enjoyed throughout the country, holding a special position in Wales due to its status as a traditional dish, and today even has its own national day, Welsh Rarebit Day, so if you've never had it before, today is a great opportunity to try it for the first time!.It's's certainly sustained me over the years. The French have a fondness for it too,which they sometimes called ' lapin gallois' and sometimes simply ' le welsh'.
350g (12oz) mature Cheddar
2 eggs, lightly beaten
2 tbsp beer (preferably stout) or milk
Worcestershire sauce
1 tsp English mustard
black pepper (preferably freshly ground)
dash or two of cayenne pepper or paprika
2/4 thick slices brown or white bread,
Method
Described by some as a kind of ‘posh cheese on toast’, ingredients vary but mostly include Welsh cheese, ale and mustard mixed up and served on toast. It's an old favourite of mine, and I don't really do posh, but today when its cold and wet outside and well as usual the kitchen cupboards aren't overflowing, most of the ingredients for this rather nice comfort food can be found to quickly tantalize my taste buds.
It is thought that the dish was attributed to the Welsh because of their historic passionate fondness for cheese,which was used as a substitute for meat as a source of protein by poor peasants.It has been popular since at least the 1500s under the name of caws pobi, which is Welsh for toasted cheese. Indeed, according to a 16th-century joke, the Welsh were famous for their love of toasted cheese – St Peter was said to have got rid of a troublesome "company of Welchman" who were troubling the peace of heaven by going outside and shouting caws pobi – "that is as moche as to say 'Rosty'd ches!' Which thynge the Welchman herying ran out of heven a grete pace".
St Peter was said to have got rid of a troublesome "company of Welchman" who were troubling the peace of heaven by going outside and shouting caws pobi – "that is as moche as to say 'Rosty'd ches!' Which thynge the Welchman herying ran out of heven a grete pace". Probably all this seemed far much funnier back then.
Anyway according to many sources, the name Welsh Rabbit came about as an ethnic slur against the Welsh by the English, part of an age-old British tradition - having a dig at the Welsh.It was used to describe something as 'foreign.' The English also used the adjective Welsh to describe an item of inferior quality. A Welsh pearl, for instance, might have a low grade or even be counterfeit, and using a Welsh comb meant brushing your hair with your fingers. By this reasoning, Welsh rarebit was used condescendingly by the English towards their Welsh neighbors who saw it as a main dish for people who couldn't put real meat on the table. the idea being that the impoverished and uncouth Welsh had to eat this melted cheese on toast instead of the rabbit they couldn't afford, and though rabbits ran wild in Britain, the Welsh people couldn't even manage to put one on their table.
Also, there may have been another connotation: that the Welsh, in their uncivilized state, thought the dish was fine dining, and as good as eating rabbit, which, if you get my drift, means that they didn't even know what fine dining was. As the dish gained in popularity, the name rarebit became more common. The name change was probably an attempt to make the name more fitting to the dish and drop some of the more patronizing overtones.
Edgar Allen Poe (1809 - 1763) wrote about the dish in Some words with a mummy (1845):
' I am exceedingly fond of Welsh rabbit. More than a pound at once, however, may not at all times be advisable. Still, there can be no material objection to two. And really between two and three, there is merely a single unit of difference. I ventured, perhaps, upon four. My wife will have it five; — but, clearly, she has confounded two very distinct affairs. The abstract number, five, I am willing to admit; but, concretely, it has reference to bottles of Brown Stout, without which, in the way of condiment, Welsh rabbit is to be eschewed. Having thus concluded a frugal meal, and donned my night-cap, with the serene hope of enjoying it till noon the next day, I placed my head upon the pillow, and, through the aid of a capital conscience, fell into a profound slumber forthwith.'
Wherever it originally came from, the Welsh's love of cheese has ensured that Welsh rarebit has become a staple throughout the centuries and today it is enjoyed throughout the country, holding a special position in Wales due to its status as a traditional dish, and today even has its own national day, Welsh Rarebit Day, so if you've never had it before, today is a great opportunity to try it for the first time!.It's's certainly sustained me over the years. The French have a fondness for it too,which they sometimes called ' lapin gallois' and sometimes simply ' le welsh'.
The following recipe is one I use. It should be able to serve two people. Delicious, incredibly comforting and quite easy to make. Their are many others. with more variety out there online, some add spring onions to it, chopped leeks, sauteed shallots,some versions add a poached egg, tomatoes or local bacon, but traditionally did not have any of those additions so I tend to use just the basics, most recipes call for cheddar, but there are other options:and if you want to keep it truly Welsh in flavor there are lots of Welsh cheeses about, caerphilly is a wonderful option. If you've never had Welsh rarebit before, National Welsh Rarebit Day is a great opportunity to try it for the first time. Go forth and toast that cheese...
Ingrediants
Ingrediants
350g (12oz) mature Cheddar
2 eggs, lightly beaten
2 tbsp beer (preferably stout) or milk
Worcestershire sauce
1 tsp English mustard
black pepper (preferably freshly ground)
dash or two of cayenne pepper or paprika
2/4 thick slices brown or white bread,
Method
Grate the cheese, mix with the egg, beer or milk, Worcestershire sauce, mustard and cayenne to form a paste
Preheat the grill to high and toast 1 side of the bread on the grill.
Spread the cheese mixture onto the non-toasted side of the bread and add a few drops of Worcestershire sauce on top.
Place the toast back on the grill until bubbling and golden brown.
Serve immediately.
Enjoy.
Preheat the grill to high and toast 1 side of the bread on the grill.
Spread the cheese mixture onto the non-toasted side of the bread and add a few drops of Worcestershire sauce on top.
Place the toast back on the grill until bubbling and golden brown.
Serve immediately.
Enjoy.
