Welsh Rarebit No. 2
Welsh Rarebit No. 2

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, welsh rarebit no. 2. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Welsh Rarebit No. 2 is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Welsh Rarebit No. 2 is something that I have loved my whole life.

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To get started with this recipe, we have to prepare a few components. You can have welsh rarebit no. 2 using 6 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Welsh Rarebit No. 2:
  1. Take Put into chafing dish
  2. Make ready 1 tablespoon butter
  3. Prepare Little dry mustard
  4. Make ready Pinch salt
  5. Make ready 2 pounds grated cheese
  6. Take 1 cup milk 2 eggs

Helen Corbitt would be so proud. Welsh Rarebit, also known as Welsh Rabbit, but I didn't want to call it Welsh Rabbit because a lot of people would say, "Gross! The origins of the name are uncertain. Commonly known as 'Welshman's caviar', laverbread is another popular traditional Welsh food.

Steps to make Welsh Rarebit No. 2:
  1. When butter is melted and thoroughly mixed with salt and dry mustard add grated cheese
  2. Stir
  3. When partially melted add milk
  4. Stir
  5. When three fourths melted add eggs well beaten
  6. Stir
  7. Mixture should be smooth
  8. Serve on hot crackers serves eight people.

Welsh laverbread is edible seaweed, usually sourced from the South Wales coastline (in particular, Swansea) and sold by fishmongers. After boiling, it's either minced or puree and sold in a tub as a dark, murky. Well, it reminded me of old times. The first time I tried this was in high school cooking class in , well never mind but it was a long time ago. Think some of our younger reviewers, not being famililar with Welsh Rarebit, don't realize it is not just a cheese sauce. it is an entree.

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