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It is made by grating Cheese , blending it with Beer or a little Milk and Butter , seasoning (particularly with Mustard ), and spreading the mixture onto hot Toast ; the whole is then Grilled in the British fashion, that is, heated briskly from above (called Broiling in North America ). Classically the cheese used in Welsh rarebit is Lancashire , Cheddar or Double Gloucester , although Red Leicester is a popular substitute. NAME The OED establishes that the original name of the food was "Welsh rabbit", and mentions "Welsh rarebit" only as an "etymologizing alteration of preceding . There is no evidence of the independent use of rarebit". The source is not exactly known, but most likely was originally a Slur . In the 17th and 18th centuries it was common to use the Adjective " Welsh " to mean inferior quality, even implying Counterfeit ing. In a Society where most people could snare a Rabbit for the cooking pot, a Welshman was considered by some people so hopelessly feckless that cheese melted with beer would have to substitute. The first record of the word was in 1725. The alternative form "rarebit" only occurs from 1785. In the Victorian Era and later, however, Recipe books began to refer to this dish as "Welsh rarebit". This was a Euphemism based on Folk Etymology (that is, this was a new word made up by people who didn't understand why the dish was called "rabbit"). There is little doubt that "rabbit" was the original form. Perhaps because the disparaging origin is recognised, the form "rarebit" is reported to be the more common in Britain, although the original form is sometimes used. In parts of the United Kingdom today, there is a tendency for the traditional name to be replaced by the more prosaic "cheese on toast" (more typically applied to a slice of dry cheese, placed on toast, then grilled) or "toasted cheese", or a Jocular reference to "Welsh rabbit". A slice of bread topped with cheese, however, is not a real Welsh rabbit. The Welsh name for Welsh rabbit is ''caws-wedi-pobi'', or the northern ''caws ar dôst''. DERIVATIVES There are a number of derivatives. The buck rarebit is a Welsh rarebit with a Poached Egg on top, the '''Irish rarebit''' is topped with Onion s, Vinegar , Herb s, and Gherkin s. There is the '''Yorkshire rarebit''' which is topped with both Bacon and a poached egg. Other variations include the '''American rarebit''' which is a Welsh rarebit topped with Whisk ed Egg White s, and the '''English rarebit''' which uses Red Wine . A dish called '''Scotch rarebit''' exists, although this comes close to cheese (preferably Dunlop ) on toast. The '''King Rarebit''' is a normal Welsh Rarebit with a fried egg on top. This dish in some form is also common in other Europe an countries. It is known as "Ramequin" or "Käseschnitte", although the French often use the term "Le Welsh", interestingly sometimes associated with Irish Cuisine . NIGHTMARES Vivid who had made the poor choice of consuming too much rarebit before bedtime. SEE ALSO
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