CHOWNING'S TAVERN WELSH RAREBIT W/ BEER
This recipe comes from Historical Williamsburg and has been adapted by Chownings for modern cooking. SOURCE : CHOWNING'S TAVERN 18TH CENTURY
Provided by Chef Shadows
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Simmer 8 ounces of the beer.
- Stir in dissolved cornstarch solution and return to a simmer.
- Reduce heat to low.
- Add butter and cheese and stir until smooth.
- Add all remaining ingredients.
- Place in ovenproof serving dish.
- Brown quickly under broiler and serve immediately over thick toast with broiled tomato wedges.
- Note: Any cheese mixture that is left can be refrigerated and used as an excellent spread for crackers or toast.
CHOWNING'S TAVERN BRUNSWICK STEW
I received this recipe on a Christmas card from my sister who lives in Williamsburg, Virginia. Tried it and we just love it. (I did omit the okra, however.) Great dish on a cold winter day.
Provided by Annita Linn
Categories Chicken Soups
Time 3h
Number Of Ingredients 11
Steps:
- 1. Cut chicken in pieces and simmer in 3 quarts water for a thin stew, or 2 quarts for a thick stew, until meat can easily be removed from bones, about 2 1/4 hours. Add raw vegetables to broth and simmer, uncovered, until beans and potatoes are tender. Stir occasionally to prevent scorching.
- 2. Brown italian sausage in a skillet and drain any fat.
- 3. Add chicken, boned and diced if desired, sausage, and the seasonings to the broth. Let simmer at least 45 minutes.
- 4. Note: If canned vegetables are used, include juices and reduce water to 2 quarts for a thin stew, 1 quart for a thick stew.
- 5. Also Note: Brunswick stew is one of those delectable meals that benefit from long, slow cooking. It is a rule in some Tidewater homes never to eat Brunswick stew the same day it is made, as its flavor improves if it is left to stand overnight and served reheated.
WELSH RABBIT (RAREBIT) - SORT OF TOASTED CHEESE
Nothing is more delicious that a well-made Welsh Rabbit, or 'rarebit'. It is easy to make but you do need to keep your eye on it! Have the toast made, and keep it warm, before you start cooking the cheese - which is best coarsely grated because it melts easily. From 'The Country Kitchen - Cheese And Biscuits' - Jean Hatfield.
Provided by Karen Elizabeth
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter or margarine in the top of a double boiler over boiling water. Add the milk or beer; when this is warm, add the grated cheese.
- With a fork, stir lightly but constantly until the cheese is melted. Season with Worcestershire sauce, mustard, salt and cayenne.
- Remove the saucepan from the heat, and stir in the lightly beaten egg, which will cook in a few seconds.
- Pour the mixture over the hot toast.
- Sprinkle with a little paprika if liked, and serve immediately.
WELSH RABBIT
Who cares what the correct name is- Welsh Rabbit or Welsh Rarebit? The recipe is that of my landlady in London while I was a student there (a long time ago)
Provided by ErOnur
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan.
- Add cheese, mustard and hot sauce.
- Heat mixture while stirring until cheese melts.
- Add ale and keep on heating until liquid is nearly evaporated, stirring continuously.
- Stir in beaten egg and let harden.
- Serve immediately on toasted bread slices.
- Garnish with tomato.
Nutrition Facts : Calories 395.8, Fat 30.8, SaturatedFat 18.8, Cholesterol 194.9, Sodium 567.9, Carbohydrate 2.7, Sugar 0.7, Protein 24.1
CHOWNING TAVERN'S WELSH RABBIT
Make and share this Chowning Tavern's Welsh Rabbit recipe from Food.com.
Provided by Bliss
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In the top of a double boiler, melt butter.
- Add cheese and all but 1 tbs.
- of beer.
- Over hot, NOT boiling water, cook until cheese melts.
- In a separate bowl, combine pepper, dry mustard, salt and Worcestershire with remaining tablespoon beer; stir into cheese.
- In a separate bowl, combine eggs with cornstarch; stir into cheese mixture and let it thicken slightly.
- Serve immediately over toast, with two pieces of crisp bacon and tomato slice on top.
- Makes 4 servings.
Nutrition Facts : Calories 527, Fat 42, SaturatedFat 26.1, Cholesterol 179.6, Sodium 1041.7, Carbohydrate 4.2, Fiber 0.1, Sugar 0.8, Protein 30.3
WELSH RABBIT
From Celtic Cookery by Iris Price Jones. "Welsh Rabbit is probably a joke name that has become refined to Welsh Rarebit. Lady Llanover's Welsh rabbit consisted simply of toasted cheese on toast. It was the one recipe in her book, Good Cookery, which was written in Welsh." (Aristocratic landowners had rights to the meat from the rabbits in the fields, so the rest of the people had no meat from the rabbit, and probably little meat at all. Welsh migration to the States, Canada, Patagonia, Australia, and New Zealand was partly a result of poor living conditions where they came from.)
Provided by Mme M
Categories Cheese
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Make the toasts, butter lightly and take off the crusts.
- Melt the butter over low heat, add the cheese, and slowly pour in the beer, stirring till smooth. Add the mustard and pepper. Keep stirring till it is heated through, but never let it boil or bubble or it will become stringy. Pour over the toast and serve.
- Use cheddar cheese or something that melts nicely with a good flavour.
Nutrition Facts : Calories 737.5, Fat 44.2, SaturatedFat 25.9, Cholesterol 144.5, Sodium 1607.1, Carbohydrate 50.7, Fiber 1.9, Sugar 1.5, Protein 30.6
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