"I am not one who was born in the custody of wisdom. I am one who is fond of olden times and intense in quest of the sacred knowing of the ancients." Gustave Courbet

02 December 2025

Steadying.


In our house, this evening marks the beginning of Welsh Rarebit season, an ancient and sacred rite.

WELSH RAREBIT
Ingredients
  • A knob of butter
  • 1 tbsp flour
  • 1 tsp Coleman's mustard powder
  • ½ tsp cayenne pepper
  • 1 c Guinness
  • A very long splash of Worcestershire sauce
  • 1 lb. mature strong Cheddar, grated (Look for English farmhouse types such as Montgomery's, Keen's, Quicke's, or my favorite, Lincolnshire Poacher)
  • 4 pieces of toast, preferably from homemade bread
Method
  1. Melt the butter in a pan, stir in the flour, and let this cook together until it smells biscuity but is not browning. 
  2. Add the mustard powder and cayenne pepper, stir in the Guinness and Worcestershire sauce, then gently melt in the cheese.
  3. When it’s all of one consistency, remove from the heat, pour out into a shallow container and allow to set. Spread on toast thickly and place under the broiler. Eat when bubbling golden brown. 
  4. This makes a splendid savoury at the end of your meal, washed down with a glass of Port, or as a steadying snack.
I highly recommend the addition of Nueske's Triple-Thick Butcher Cut bacon.

Repeat as needed.  Recipe courtesy of Fergus Henderson, from The Complete Nose to Tail

Thanks to Grandma Chenoweth.

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