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
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