My Mom used to make this with the tomatoes on top of the cheese sauce and 2 strips of bacon on top of the tomatoes. Tastes so good all together! Thank you for this recipe it looks delicious!
As a child of the ‘50’s, growing up in the UK, still with rationing, this was a firm favourite for ‘tea’ Affectionately known as “sticked on cheese” in my family, 😊 because that is what it was without the sauce. Over the years I have discovered so many ways of adding to this wonderful dish.
I've never made it that way before, with a roux, but it does look good. I tend to just use cheese and finely sliced red onion and a bit of Worcester sauce.
I Love Welsh Rabbit!!!! Too good!!! Thanks for sharing!!!! I NEVER knew there was, an English Rabbit, and a Scottish Rabbit!!!! I will HAVE to find your blog to read up on these!!!!
i remember this from nana making this for us when all us grandchildren descended on her on sundays after mass. she used to add bacon on top with a little bit of tomato. i suppose the americanized version is a BLT, but nana's will always be the better
GREAT Video Kevin, alway thought the dish was made with a deceased rabbit 🐰🐰 so Happy that has been cleared up, now I can enjoy this recipe with no guilt!❤️
I was listening to a podcast with the celebrity chef David Chang,and he made a prediction that he sees Rarebit becoming popular in the US. After watching this video, he may be right! I'll have to make this this weekend.
That and all it’s variations sound wonderful. I plan to try them all and the viewer suggestions! Thank you for the instructions and the visit. I was having a stressful night and you always calm me.
Now It's not Rabbit but Rarebit as they changed it because of no rabbit, LOL! But you know that I'm sure. I tried it and what a hit. So creamy and good. My mom was English decent and I can remember her making this a lot. She was a wonderful cook and made Yorkshire pudding and recipe like that, things you never see anymore. One of my favorites was steak and kidney pie. I sill make it but it's getting harder and harder to find kidney.
When I was a very little child, we were sent to what was called "day camp". It was simply a morning spent in our local park under the guidance of a park director. One of our projects was to make Welsh Rabbit. Since we were all under the age of 6, none of us like the taste at all! But I do remember making it to this day! I would adore it now! So, Kevin, I'll be adding this to the repitoire. I will also add a dash of sherry to the finished bechamel as I recall as a 6 year old, we were using "cooking sherry". Can you believe it?
I admire your restraint in the use of Wooster sauce and cheese. 😂 I have cabbage in the fridge and was going to do your cabbage casserole, now I see the Welsh rabbit and I have everything for that, too. This is a challenge to my (normally good) decision making skills;).
The first time I heard of "Welsh Rabbit" was from an episode of Gomer Pyle, as a child. It is supposed to cause you to dream like crazy. m.imdb.com/title/tt0589982/?ref_=ext_shr_lnk
I didn’t get to see the episode when I opened it so I bought the complete series to check it out. Lol, I loved Gomer Pyle as a kid and now I can share him with my grandchildren.❤️ Kevin, I will also try your recipe. I have never heard of Welsh Rabbit but me and my husband love cheese.
According to food historians, the original name was Welsh Rabbit. "Rarebit" is a more recent name. And you are correct -- rabbit/rarebit is even better when grilled or run under the broiler!
C’est une base de sauce Mornay revisitée . Un grand classique de la cuisine française . Merci Kevin !
My Mom used to make this with the tomatoes on top of the cheese sauce and 2 strips of bacon on top of the tomatoes. Tastes so good all together! Thank you for this recipe it looks delicious!
I did try a second serving with the tomatoes on top of the cheese, and it was FABULOUS. Your mother's tomato-and-bacon version sounds incredibly good.
@@kevinleejacobs1364 I'm glad you enjoyed it!
my mother made the same. more of a hearty meal and delicious
I'm so glad there is NO Real rabbit in there! Love cheesy toast creations. Thank you for the recipe and history lesson.
Rabbit is another word for Rarebitt.
This would be good at one of your Brunch dates and eat them by the 🔥 fireplace 🍅🧀🍞🍳🥚🥬
My mother used to make this as an homage to her Welsh heritage. As an adult I began making Welsh Rarebit Mac n cheese. Try it! Delicious!
As a child of the ‘50’s, growing up in the UK, still with rationing, this was a firm favourite for ‘tea’ Affectionately known as “sticked on cheese” in my family, 😊 because that is what it was without the sauce. Over the years I have discovered so many ways of adding to this wonderful dish.
I've never made it that way before, with a roux, but it does look good. I tend to just use cheese and finely sliced red onion and a bit of Worcester sauce.
I Love Welsh Rabbit!!!! Too good!!! Thanks for sharing!!!! I NEVER knew there was, an English Rabbit, and a Scottish Rabbit!!!! I will HAVE to find your blog to read up on these!!!!
There's a Yorkshire Rarebit. Slice of ham under the sauce then grilled under the Broiler with poached egg on top.
My dear Mother used to make this. Thanks for the memory!!!
I have not thought of this in such a long time. We learned how to make it in junior high Home Ec. I think of it as poorman's fondue.
My English Aunt used to make the for us - Such a lovely, light meal!
i remember this from nana making this for us when all us grandchildren descended on her on sundays after mass. she used to add bacon on top with a little bit of tomato. i suppose the americanized version is a BLT, but nana's will always be the better
Thank you for posting this recipe. LOVE Welsh Rarebit! Going to use your recipe and make tomorrow. 😊
Have not had this in years! Forgot how good it is.
This recipe is so sweet ❤. It is the ultimate comfort food. My kids and I love having this on movie nights. Loved seeing you cook this 😍
That is a gorgeous tomato
GREAT Video Kevin, alway thought the dish was made with a deceased rabbit 🐰🐰 so Happy that has been cleared up, now I can enjoy this recipe with no guilt!❤️
I was listening to a podcast with the celebrity chef David Chang,and he made a prediction that he sees Rarebit becoming popular in the US. After watching this video, he may be right! I'll have to make this this weekend.
My Mom made this under the broiler topped with small pieces of bacon. Nice you're getting this classic recipe to the masses. It's yummy!
Never tried this before, but going to make it tonight. Thanks again!
Looks delicious!! Thank you for sharing the recipe and the history of this dish. As always, you are the best!💖🙏🏻 😋👍
I had this in Buffalo, NY several years ago and LOVED it. Will definitely try! Again, that Betty Crocker cookbook that I want...off to Ebay!
BRAVO 😎😎😎
Lovely. Thank you
That and all it’s variations sound wonderful. I plan to try them all and the viewer suggestions! Thank you for the instructions and the visit. I was having a stressful night and you always calm me.
Now It's not Rabbit but Rarebit as they changed it because of no rabbit, LOL! But you know that I'm sure. I tried it and what a hit. So creamy and good. My mom was English decent and I can remember her making this a lot. She was a wonderful cook and made Yorkshire pudding and recipe like that, things you never see anymore. One of my favorites was steak and kidney pie. I sill make it but it's getting harder and harder to find kidney.
making this tonight, I am putting it under broiler until bubbly after placing on toast.
TFS! I forgot about this wonderful sauce. YUMMY 😋
When I was a very little child, we were sent to what was called "day camp". It was simply a morning spent in our local park under the guidance of a park director. One of our projects was to make Welsh Rabbit. Since we were all under the age of 6, none of us like the taste at all! But I do remember making it to this day! I would adore it now! So, Kevin, I'll be adding this to the repitoire. I will also add a dash of sherry to the finished bechamel as I recall as a 6 year old, we were using "cooking sherry". Can you believe it?
I admire your restraint in the use of Wooster sauce and cheese. 😂
I have cabbage in the fridge and was going to do your cabbage casserole, now I see the Welsh rabbit and I have everything for that, too. This is a challenge to my (normally good) decision making skills;).
Bravo😎😎😎
I wouldn't eat it when I was younger because I thought it was REALLY rabbit 🐰.
This dish missed the most important stage - you must grill/ broil you sauce on the toast at the end to get brown bits on top. It nearly raw otherwise.
kevin i bet that cheese sauce would even make old shoe leather taste great!! :) :)
I haven't tested it on old shoe leather, but I think you are correct!
The first time I heard of "Welsh Rabbit" was from an episode of Gomer Pyle, as a child. It is supposed to cause you to dream like crazy.
m.imdb.com/title/tt0589982/?ref_=ext_shr_lnk
ruclips.net/video/E2TL8Oq4XmQ/видео.html
I watched the episode just now. Hysterical!
@@kevinleejacobs1364 🤣
I didn’t get to see the episode when I opened it so I bought the complete series to check it out. Lol, I loved Gomer Pyle as a kid and now I can share him with my grandchildren.❤️ Kevin, I will also try your recipe. I have never heard of Welsh Rabbit but me and my husband love cheese.
So there’s no actual rabbit in Welsh Rabbit. Interesting…
Its Welsh Rarebit not rabbit and should be grilled before eating!
According to food historians, the original name was Welsh Rabbit. "Rarebit" is a more recent name. And you are correct -- rabbit/rarebit is even better when grilled or run under the broiler!