Cock ‘n Bull’s Welshman’s Rabbit

  Posted on January 13, 2010  by Leslie Blythe  1 comment

Wabbit Season

Last weekend we had 2 pieces of stale bread and a suspect tomato. My husband, Eric, made lunch. We could not have grilled cheese, so he made Welshman’s Rarebit. A dish from Wales made with old cheese melted on toasted bread. Often called Welsh rabbit because it is thought the people of Wales were to poor to eat meat. The following recipe is from the legendary late Cock n’ Bull restaurant on Sunset Boulevard in Hollywood.  The Cock n’ Bull invented the Moscow Mule Cocktail (see post from July)

It’s amazing what an enhancement a lovely, chilled glass of chardonney does.  A true mood adjuster!

Cock ‘n Bull’s Welshman’s Rabbit

Serves 4

1 ½ cups milk
1 ½ lbs shredded Cheddar Cheese
4 Tbs butter
½ cup flour, sifted
2 tsp dry hot English mustard
¾ tsp cayenne pepper
¼ tsp salt
¾ cup beer
2 tsp Worcestershire sauce
2 tsp A-1 sauce
2 dashes Tabasco sauce
4 slices toasted bread

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.

Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth.

Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.