The Taney County republican., 1905-05-18
WELSH RABBIT.
Old and New Controversies About
thA ponulzr Oish

VIZ auo WV SS"6SsSs~sSS VSs~s
the Popular Dish.
There are many variations Of the
time honored dish called Welsh rab-
Bit. Every lover Of It has one certair
way to which another's method IA
teresy. II any one dare start the
tjresoms discussion whether the name
10 rabbit or rare-bit, be sure he or shs
is q novice. Those who appreciate
the savory cheese are too busy eating
the delicious stun TO waste time oyei
the origin Of the name.
There are mild, custardlike NIX
trres, with very little cheese AMI a
great deal OF milk and egg. These,
one witty writer says, are limitations
made for school children. There ave
real rabbits made of cheese only melt
ed In good old ale, with veins hot WITH
mustard and red pepper. One noted
chef uses half Rhine wine and half
ale. Another rubs the dish with gar.
lie before the rabbit Is compounded.
A woman lecturer, and writer on cook
cry uses celery for flavor. and anoth.
er authority adds curry powder. Cur
r. powder has such a distinctive ia
vor, 1t belongs only In curries, mixei
pickles and perhaps roast veal and
gravy. Welsh rabbits and curries
should not be made similar by nayo-'
Ing the former with curry powder.
Some food specialties say that the
addition of a little baking powder Is
an improvement and quite hygeEic
Tie cheese may be grated, chopped OF
put through a potato "ricer." Choose
rich cheese. and 1t will not turn to
guttaperchalike consistency.
II you have no chatting dish, or this
uteusil be not large enough for the
numbers to be entertained. double
boiler may be used. Make a whit!
sauce OF milk or OF ale, thicken with
corr starch slightly, and In 1t slowly
melt the chopped cheese, and you will!
not have the anxious, hurried mo
ments one is apt to have over direct
heat. This rabbit will keep a while
without growing tough, and so Is very
convenient to serve belated hons
ccmers or sleighing parties. Do not
condemn 1t until tried. Season With
pepper and preferred condiments.
The bread for a rabbit should be
TOASTED on one side. and that put
downward on the plate, the untoasted
side left up to receive the rich yellow
cheese. which will penetrate every
coli OF the bread.
Worcestershire and tabasco are pre-
fered sauces with which to enliver
further the rabbit, wheh all complete.
but let each one add thereto to suit in
dividual tastes.
Soon add, as a garnish and extra
relish crisped curled slices Of the
best bacon; others place poached
egg on top, and call It Golden Buck
We can but wonder what kind Of
rabbits were served In that famous
old cheshire Cheese" in London
where Goldsmith, Pope, DeQuincey
Thackery, Dickens, Leech, Douglas
Jerrold and Tom Hood we're wont Ia
lunch. Even Charles II. and Nell
Gwynne used to enjoy a chop there;
but why not rabbit? Doubtless the
rabbits were the genuine old English
variety, made with half ale and hall
MADEIRA wine, seasoned with nutmeg
and cayenne.
Does DR.. Johnson's portrait frowr
upon the customs Of today? His por
trait hung at the GID Cheshire Cheese
II is said, also, though 1t cannot bt
proved, that Shakespeare was 4 ire
qucnt visitor there. Whether he cam,
or not, he knew what Welsh rabbi
was; for he made old Falstaff say Il
Windsor forest, when he heard tn,
Cymrlc accent Of Sir Hugh Evans:
Heavens defend me from thai
Welsh fairy, lest he turn me into {
| piece Of toasted cheese"
The Princess Victoria of Wales u
said to make as fine a rabbit as car
be produced, and the King enjoys
them.
A Welsh rabbit belongs to the samt
category of terms as Norfolk TURKEY
(red herring), Bombay duck" q
kind Of fish, Cape Cod turkey" tsal
codfsh), ALBANY beefsteak' (stur
geon) and Scotch woodcock" Ia sav
ory dish without trace of q bird II
Il but made Of cheese). All thes'
names were given originally In de
risioI-little twits on the common
fare.
The writer for years has preserve,
clippings Of rabbit controversies. ON
man says q certain noted chef shout,
| ha banishad to darkest limbo fnr ms