This is a classic dish of hot cheese sauce served on toasted bread. Thought to have first been written about as long ago as the 15th Century. It was originally called Welsh Rabbit but as there isn’t actually any Rabbit in it it was later more commonly referred to as Welsh Rarebit. There are many versions of this dish which is often served for lunch of a simple supper. In restaurants in top hotels it was often on a supper menu for people who wanted to eat late after the theatre or after a dance or later in the evening at a wedding banquet.
Here is a lovely version of this dish which can be varied to suit whatever cheese you have and its is of course perfect for leftovers. Download a print friendly copy of the recipe here.