So what is it? Welsh rarebit is apparently a beloved Welsh sauce (served over toast), consisting of cheese, mustard and beer. Actually sounds pretty tasty! For a long time I though it was something akin to sweetbreads – innocuous sounding, but disgusting. According to Wikipedia, this bechamel-esque dish has a long and storied past, originally being called “Welsh Rabbit.” Ambrose Bierce even included ‘Rarebit,’ in The Devil’s Dictionary:
“RAREBIT n. A Welsh rabbit, in the speech of the humorless, who point out that it is not a rabbit. To whom it may be solemnly explained that the comestible known as toad in the hole is really not a toad, and that ris de veau à la financière is not the smile of a calf prepared after the recipe of a she banker.”
The New York Times has a tasty-sounding recipe, definitely worth a try in the near future, especially given the lack of British dishes in our repertoire.