The sun. [volume] (New York [N.Y.]) 1833-1916, 1906-12-23
SOME WELSH RABBITS.
Assorted Varieties AscrIbed to Certain Wen
known Persons.

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minoe pie. az a substitute for toast. For
years the cooks at the old chop houses in
New York had been serving a dish that they
called a slip on and this was nothing less
than melted English cheese poured over
hot minoe pie, and experts who had SYSTEM
atically tested the effects OF this combination
did not hesitate to affirm that the presence
Of the cheese aided rather than deferred
the processes Of digestion.
To season this cheese. therefore, was but
q short step in the direction Of culinary
eccentricity, novel as it seemed.
A writer in the Bohemian, describing
some Of the Welsh rabbits perpetuated by
well known people, says that Walter Nc
Dougall, the ~Cartoonist, is responsible
for one which is -seemingly irrational
Mr.. McDougal takes either a paddock,
a small cod or a blueish and stuffs it with
q delicious dressing composed Of bread
crumbs, minced onions and finely chopped
fried bacon, moistened with melted butter
and seasoned with salt, pepper and summer
savory.
Carefully stuffed and properly sewed the
fish is baked in a pan with a little water,
several bits Of butter being scattered over
It. During he process Of cooking 1t is
basted frequently and when it Is hone and
the thread removed il is served with a Welsh
rabbit poured over it.
The late John Chamberlin once confded
to Miss May Irwin that his success as a
rabbit maker was due to the fact that after
he had grated his cheese into a bowlhe added
all The other ingredients-the butter, mus
tard. pepper, paprika and two tablespoon
fuls Of cream to each person to be served
ru bling them all smooth, or to a uniform
pas to, before transferring the mixture to
the saucepan in which it was to be melted.
Morgan Robertson, the novelist, is the in
vento r Of two methods of making a rabbit,
but when he makes a Welsh rabbit to please
hi own palate he takes the proper guam
tity Of rich New York State cream cheese
and breaks it directly into the stale ale,
letting them heat up together over the
FIRE.
The proper proportions are half a cupful
Of ale TO eaoh half pound of cheese, and to
each half cupful of the ale a tablespoonful
OF soda is added before the process of heat
ing is begun. While the cheese is dissolving
it is stirred constantly and when the proper
consistency is reached it is poured owe the
toast.
Few persons, even among those who
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have over partaken of a Roquefort cheese
rabbit the speciality for which Claiming
Pollock. the playwright, will ave to answer
some unhappy day. To make this expert
ment take a pound of Roquefort cheese
and Crumble it to bits.
Melt a rather small piece Of butter In the
chatting dish and then add the cheese, stir
ring it constantly until that too has melted.
Then stir into it one well beaten egg, two
t~easpoonfuls of English mustard, previously
dissolved in a little water, a tablespoonful
of Worcestershire sauce and a generous
dash or two OF cayenne pepper.
As these ingredients are being added
the cook must continue to stir the mixture
faithfully and when it is smooth she must
add the better part Of an ordinary water
glass Of stale ale. This must be stirred
slowly until the ale and cheese have be-
come thoroug hly blended.
Oliver Herford's researches in unnatural
history should qualify him as an authority
on the Welsh variety Of rabbit. He first
tossta his bread, being careful to cut all
the crust from the edges.
He then takes a Camembert cheese-as
ripe a cheese as it is possible to purchase
and when he has removed its crust he
spreads the toasted bread thickly with the
soft part of the cheese. This he dusts
literally with paprika, after which the
oheesed toast is placed in the broiler OF the
gas range, there to stay until the top has
assumed the character OF a rich brown
crust.
On a par with this dish is another cheese
surprise, the Manx bunny, for the inven-
ton of which Lloyd Bingham, the husband
of Amelia Bingham, has been held response
BILE. II any one wants to make a Manx
bunny he must make a paste, using Amerl-
can creamery cheese, well grated, with
mustard, Worcestershire sauce and paprika.
II necessary a pinch of salt may also be
added. q,
When Of the proper cOnsistence spread
this paste between thinly Gut and already
buttered slices Of bread. Heat, then,
the frying pan, and when it il very hot
fry the prepared sandwiches in a little
Of your best butter, letting them become
deliciously brown on both sides.
Louis Mann, the actor, makes a rabbit.
He takes a rich American cheese that
has been drying, in anticipation OF this
event, for fully n week, and when he
has grated 1t he pours it into the chatting
dish, being careful to see that this dish is
not 200 hot. As it melts he applies plenty
Of elbow grease to the process OF stirring,
n he is particular to stir only In one direc-
ton.
While the cheese is melting the yolk OF
n egg is beaten until it is as light as pos
sible, sndto it are added plenty of red pepper
and a goodly pinch Of salt. Then at the
right moment, when The cheese has at
tanned the proper oonsistence, and with
the first person still stirring persistently, an
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the egg and seasoning in one hand and a
glass OF well tailed Pilsener beer in the
other, and then little by little pour from
first one and then the other until the oon-
tents OF each receptacle have become
thoroughly mixed with the cheese.
This accomplished, the rabbit is ready
10 serve, for no other condiments are added
until after the melted cheese mixture has
been poured over the toasted bread, when
a combination sauce composed Of English
mustard and Worcestershire may be used
II desired.
An entirely different process is that
OF Charles p. Fleming of Blossom Heath
fame, and as his method of procedure is
~strenuously upheld by many OF New York's
incest epicures, it would be a daring critic
who would presume to question the wisdom
of his ways.
Thus, instead of first melting his
cheese, Mr.. Jennings preliminary step
is to heat some stale beer or ale
thoroughly, and when 1t has come to a
boil he adds, little by little, or no
faster than it can melt, the rich, creamy
dairy cheese which has previously been
grated for that purpose. During the time
that the cheese and beer are mingling
/ he Rtirs the mixture OonStantlv- and when