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Before the sandwich, there came the rabbit! Try to catch it, if you can! |
The Glasse Series No. 1 1. Scotch Rabbit (1747) 2. Welsh Rabbit (1747) 3. English Rabbit 1 (1747) 4. English Rabbit 2 (1747) |
The famous recipes by Hannah Glasse (1708-1770), which were already very popular, when Mozart & Haydn visited England in 1760s and 1790s, and which were already famous Anglo-American dishes! |
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DIFFICULTY: Rabbit or Rarebit? Ay, there's the rub! |
1. SCOTCH RABBIT (1747) Despite the long dispute on rabbit and rarebit, there's no doubt that the original form of the name of this dish is rabbit (in the truest sense of rabbit/bunny), while rarebit was a later invention to dignify the dish and/or to signify that, in this dish, there's no meat of rabbit at all. 18th century scholars are rather sure that these Rabbits required fine good wheat bread and very fine cheddar-type cheese, since it seems that this dish was considered, in any case, a type of luscious dish. Under a certain point of view, it's, in reality, a type of English fondue, where the melted cheese covers the bread, instead of having bread dipped in the cheese fondue. INGREDIENTS: wheat bread (in slices) fine cheddar cheese (in thick slices) butter METHOD: 1. Toast a piece of bread on both sides in a frying pan. 2. Remove it from the pan and butter it on both side, then put it on a serving dish. 3. Put a thick slice of cheese in the frying pan. Toast it on both sides. 4. Remove the cheese from the pan and lay it on the bread. 5. Now you can serve. |
SCOTCH-RABBIT.
Toast a piece of bread very nicely on both sides, butter it, cut a slice of cheese, about as a big as the bread, toast it on both sides, and lay it on the bread. |
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2. WELSH RABBIT (1747)
INGREDIENTS: wheat bread (in slices) fine cheddar cheese (in thick slices) butter mustard METHOD: 1. Toast a piece of bread on both sides in a frying pan. 2. Put a thick slice of cheese in the frying pan. Toast it on one side. 3. Remove the cheese from the pan and lay it on the bread, so that the melted part will touch the bread. 4. With a cooking torch, brown the other side of the cheese. Before doing so, you can rub some mustard over the cheese to be melted by the cooking torch. 5. Now you can serve. |
WELSH-RABBIT Toast a piece of bread on both sides, then toast the cheese on one side, and lay it on the toast and with a hot iron brown the other side. You may rub it over with mustard. |
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3. ENGLISH RABBIT 1 (1747)
INGREDIENTS: wheat bread (in slices) fine cheddar cheese (many thin slices) wine red (1 glass) METHOD: 1. Toast a large piece of bread on both sides in a frying pan. 2. On a now very mild fire, pour the red wine over the bread in the frying pan. Let the bread well soak the wine up. 3. Remove the bread from the frying pan on an oven plate. Then lay many thin slices of cheese over the bread, so to have a very thick layer of cheese. 4. Put the bread in mild oven, until the cheese will be well toasted and melted. 5. Now you can serve. |
ENGLISH-RABBIT 1 Toast a slice of bread brown on both sides, then lay it in a plate before the fire, pour a glass of red wine over it, and let it soak the wine up; then cut some cheese very thin, and lay it very thick over the bread; put it in a tin oven before the fire, and it will be toasted and brown presently. Serve it away hot. |
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4. ENGLISH RABBIT 2 (1747)
INGREDIENTS: wheat bread (in slices) fine cheddar cheese (many thin slices) butter wine red (1 glass) wine white (2/3 tablespoons) mustard METHOD: 1. Toast a large piece of bread on both sides in a frying pan. 2. On a now very mild fire, pour the red wine over the bread in the frying pan. Let the bread well soak the wine up. 3. Remove the bread from the frying pan on an serving dish. 4. Rub abundant butter on an oven plate. Then lay many thin slices of cheese over the butter, so to have a very thick layer of cheese. Add 2/3 tablespoons of white wine to the cheese. Add a little mustard to the cheese, if you wish. Put the plate in mild oven, until the cheese is well melted. 5. When the cheese is hot and melted, pour it on the bread. With a cooking torch, brown the cheese, which should be just a fluid pale yellow, after the oven. 6. Now you can serve. |
ENGLISH-RABBIT 2 Toast the bread, and soak it in the wine, set it before the fire, cut your cheese in very thin slices, rub butter over the bottom of a plate, lay the cheese on, pour in two or three spoonfuls of white wine cover it with another plate, set it over a chafindish of hot coals for two or three minutes, then stir it till it is done, and well mixed. You may stir in a little mustard; when it is enough, lay it on the bread, just brown it with a hot shovel. Serve it away hot. |