Definitions

from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. Welsh rabbit.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Welsh rabbit

from the GNU version of the Collaborative International Dictionary of English

  • n. A dainty morsel; a Welsh rabbit. See Welsh rabbit, under rabbit.

from The Century Dictionary and Cyclopedia

  • n. See Welsh rabbit, under rabbit.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. cheese melted with ale or beer served over toast

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

Probably alteration of (Welsh) rabbit.

from Wiktionary, Creative Commons Attribution/Share-Alike License

By contraction of Welsh rarebit, corruption of Welsh rabbit.

Examples

  • The airy texture does nothing for me though – gooey should be the watchword with rarebit.

    How to cook perfect welsh rarebit

  • All acid fruits, rich desserts, certain coarse vegetables, concoctions of all descriptions such as rarebit, condiments, highly seasoned sauce, etc., should be avoided.

    The Mother and Her Child

  • On September 23rd, 2009 at 5: 03 pm stephanie said: i'm part welsh, and never knew this had nothing to do with rabbit, and i also thought my dad said "rarebit" as a joke! jeez. well, between this and having to google a word from today's confessions post, i'm learning all kinds of new stuff

    The Pioneer Woman - Full RSS Feed

  • Every day is different, but a typical spread might include soup served with chunks of wholemeal, a savoury Danish (a whorl of dough stuffed with pesto, tapenade, spinach and goats cheese), Dorset rarebit (with cider) or rustic open sandwiches (doorsteps of sourdough piled with hummus and salad) – all at £5.75.

    West Dorset's top 10 budget eats

  • "If you don't want the bother of making Welsh rarebit just put sliced cheese on hot buttered toast and put under a grill" – unless you fancy a "Hawaiian Sandwich", with ham and those inevitable pineapple rings, finished off with a plate of "Coconut Whispers" 9oz of desiccated coconut, one large tin condensed milk?

    The past in a pineapple ring | Peter Preston

  • They have the requisite scones with clotted cream and finger sandwiches but don't miss the opportunity to try classics like Welsh rarebit, Coronation chicken salad or Tweed kettle pie.

    Fancy A Cup Of Tea? Here Are Some Great Places For Tea In NYC

  • I looked at it and thought about the Italian grill I could set up for making classic bruschetta, or maybe Welsh rarebit.

    Level

  • We had what Dad called high tea each day, which consisted of baked beans on toast, welsh rarebit or boiled egg with soldiers.

    Family life

  • Pale, soft cheeses – ricotta, the chèvre and buffalo mozzarella – are less rich than the firmer ones we mostly use for a Welsh rabbit, or rarebit.

    Nigel Slater's cheese recipes

  • Most rarebit recipes, with the exception of Nigel Slater's quick version, loosen the cheese with a liquid: milk or ale, in Jane Grigson's version; cider for Cheese Society; port for Mrs Beeton; or stout, which comes with the weighty recommendations of both Mark Hix and the Bareham / Hopkinson team.

    How to cook perfect welsh rarebit

Comments

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  • "In the back of the British Library's copy of La Chapelle's Modern Cook is a handwritten recipe for something far simpler than its author's offerings: ramakins or baked cheese, made from a paste of half a pound of mild cheese, an ounce of butter and an egg yolk, spread thickly on toast and browned with a red-hot salamander. Dishes like this were commonly served for supper, and there was nothing particularly French about them--indeed they would soon develop into the much-loved rabbits (sometimes known as rarebits today) as the great English cheese industries around Cheddar, Stilton and Cheshire expanded."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 192

    Also...

    "As savoury toasts began to join the salad at the end of meals, Glasse was again among the first to give recipes for toasted-cheese rabbits, her 'Scotch rabbit' prepared the way we would today, the toast for 'Welsh' rabbit rubbed with mustard, and 'English' rabbits made by dipping the bread into red wine before toasting and lathering it with melted cheese."

    (p. 208-209)

    January 17, 2017