A good rabbit

For that either delectable or unsavory compound known as Welsh rabbit, nearly every man has his favorite combination.

A club recipe that gives genuine satisfaction is mixed with ale or beer. It consists of two eggs, eight ounces of American cheese, one ounce of butter, a teaspoonful of lemon juice, the same quantity of celery salt, half, a teaspoonful of Worcestershire sauce, a pinch of paprika, a saltspoonful of mustard, one-fourth pint of ale or beer.

Separate the yolks of the eggs from the whites, and beat both until frothy. Melt the butter over boiling water, add to it the beer, and when hot, add the cheese. Stir until smooth, then add all the seasoning, and stir again. Mix the yolks and frothed whites of eggs, then take out some of the mixture from the chafing dish and add to the eggs a little at a time, stirring every minute. Return the portion to the chafing dish, adding slowly and stirring continuously. When eggs are added in this way, there is little danger of curdling. When the mass is smooth and well mixed, put in the lemon juice and sauce piquante. Serve on hot plates with hot toast.

Only he who often composes a rabbit can tell just the instant to take it from the fire. If cooked too short a time, the result is tough; if too long, the cheese is apt to curdle. From three to five minutes is the usual time. When ale is not used, milk or water must take its place, but in such a case, no acid like lemon juice can be used.

No cheese is better than good American dairy for the making of a rabbit, though recipes often call for imported cheeses.


About this story

Source publication: The Washington Herald (Washington, D.C.)

Source publication date: September 06, 1914

Filed under: 1910s, Meat recipes

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