Don’t worry, Scottish rarebit has nothing to do with bunnies! You’ll definitely want to have this cheesy treat in your recipe repertoire.  The dish itself is made with a blend of melted cheese mixed with savory spices. This mix is then poured over slices of toasted bread, often with tomatoes or bacon on top. It makes a great breakfast, easy cheesy appetizer or just a nice snack for a cold, rainy day.

Originating in 18th century Great Britain, it is believed to first appear in The Art of Cookery made Plain and Easy (1747), written by Hannah Glasse. In the book, she offers readers four recipes:

Scotch rabbit: toasted bread with slices of melted cheese
Welch rabbit: toasted bread with slices of melted cheese and mustard
English rabbit: toasted bread soaked in red wine with slices of melted cheese
English rabbit: toasted bread soaked in red and white wine with slices of melted cheese and mustard
Over time, the recipe has evolved into what we know today.

Ingredients:

• 1/4 c butter
• 1/2 c flour
• 1 c strong Scottish beer (stout or porter)
• 1 /tab Whisky  (optional)
• 1 tsp mustard powder
• 8 oz (2 c) aged Cheddar Cheese, grated
• 1 Tab Worcestershire Sauce
• salt & white pepper
• Bread – 4 slices or 1 baguette, sliced
• butter, for bread

Directions: 

1. Preheat your oven’s broiler or grill.
2. Melt butter in a small saucepan.
3. Whisk in flour to form a paste and cook, stirring for 2 minutes.
4. Stir in beer and optional whisky gradually, to form a thick, smooth sauce.
5. Add mustard powder and grated cheese.
6. Stir until melted.
7. Mix in Worcestershire sauce and season with salt and pepper.
8. Toast and butter bread.
9. Then pile up cheesy mixture on each slice.
10. Cook under broiler/grill for a few minutes, until browned and bubbling.
11. Ith do leòr! (Eat Plenty)

Serves: 4

Source:   Epicurus