Welsh rabbit
Welsh rabbit
Welsh rabbit (pronounced /ˈwɛlʃ ˈræbɪt/), also known as Welsh rarebit, is a traditional British dish made with a savoury sauce of melted cheese and various other ingredients, served hot over toast. Despite the name, the dish does not contain rabbit.
Etymology
The term "Welsh rabbit" is of uncertain origin. It was first recorded in 1725, and it may be an ironic name coined because the dish contains no rabbit – a detail that might be a joking reference to the relative poverty of the Welsh at the time, who could not always afford meat. The variant "Welsh rarebit" is a later corruption of the term, first recorded in 1785.
Ingredients
The basic ingredients of Welsh rabbit are cheese, butter, beer or ale, and mustard, which are combined into a sauce and then poured over toast. Variations may include other ingredients such as Worcestershire sauce, paprika, cayenne pepper, or leeks.
Related terms
- Buck rabbit: A version of Welsh rabbit with a poached egg added on top.
- Blushing bunny: A version of Welsh rabbit made with tomato soup instead of beer or ale.
- Golden buck: A version of Welsh rabbit with a poached egg and a glass of ale or beer served on the side.
See also
External links
- Medical encyclopedia article on Welsh rabbit
- Wikipedia's article - Welsh rabbit
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski