Welsh Rarebit

Dish information

Welsh Rarebit, often considered a sophisticated evolution of cheese on toast, has roots stretching back to at least the 18th century in Wales, where it was known as 'Cawl Cymreig' or 'Welsh Rarebit'. The term 'rarebit' itself is thought to be a corruption of 'rabbit,' suggesting a playful implication that this cheese dish was a peasant's substitute for the more expensive meat. Early recipes involved simple melted cheese, often mixed with ale or milk, poured over toasted bread. The specific combination of ingredients that defines modern Welsh Rarebit, including Worcestershire sauce, mustard (often English mustard for a kick), and sometimes a touch of cayenne pepper, began to emerge in the late 19th and early 20th centuries. This period saw a greater emphasis on refined flavors and culinary presentation in Britain. The dish gained wider recognition and popularity in the early 20th century, becoming a favored item in tea rooms and as a late-night supper dish. Its name has been a subject of debate, with 'rarebit' favored over 'rabbit' to emphasize its non-meat nature and distinct identity. Today, it remains a beloved Welsh classic, celebrated for its rich, savory taste and simple yet elegant preparation, often featuring a toasted brioche or artisan bread for an elevated touch.

Timeline

• 1700s

  Early versions of the dish known as 'Cawl Cymreig' or 'Welsh Rarebit' appear.

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  1800s

  Recipes begin to specify a richer mix of cheese, ale, and seasonings.

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  1900s

  Welsh Rarebit becomes a popular menu item in tea rooms and as a light meal.

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  1925

  The name 'Welsh Rarebit' is officially adopted by many culinary publications.