Chowning's Tavern Welsh rabbit with beer from The Williamsburg Cookbook: Traditional and Contemporary Recipes Adapted from the Taverns and Inns of Colonial Williamsburg by Letha Booth and Joan P Dutton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Tabasco sauce for ground cayenne pepper.

  • southerncooker on October 21, 2018

    We had some sourdough bread we needed to use up and son suggested we make Welsh rarebit. We've made a few versions we enjoy but I couldn't remember which books they were from so I did a search and found there was a recipe in this book. We decided to try it. It's a little different to ones I've made before as it's made in a double boiler. Also it's much thicker and after spreading on the buttered toasted bread it's broiled in the oven. Since it's a bit thicker it's really easy to eat as you can pick it up with your fingers instead of eating with a fork.

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