Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Gloucester Rabbit
Cheese Dishes
Gloucestershire

A form of rarebit, with a cheese-and-milk sauce thickened with breadcrumbs.


Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

296. GLOUCESTER RABBIT

Make some buttered toast, cut it into rounds or squares, put it to keep hot in the oven. Put half an ounce of butter in a small saucepan to melt, stir in two tablespoonfuls of grated cheese, half a small teacupful of milk and two tablespoonfuls of fresh bread crumbs - enough to make it as thick as cream. Add salt and pepper, pour the mixture on to the toast, and serve it immediately.



See also: Gloucester Cheese and Ale



MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats