Who doesn’t love Welsh rarebit? Here’s a lovely one based around a recipe tucked away in Yorkshire Recipes by former Dalesman recipe writer Mrs Appleby, published in 1964.
It’s especially nice as it’s three layered and garnished with bacon rolls which were typical of the time. I can remember a photo in my mum’s old McDougall’s Centenary Cookery Book (circa 1965) featuring them on top of a recipe for bacon and tomato flan. There was a hand arranging the last one. At least, that’s probably what it was meant to be: Mum and Dad and I always reckoned she was pinching it to eat!
Mrs Appleby’s version didn’t specify the seasoning apart from the mustard just ‘extra seasoning’ and included slices of tomato within the sandwich and on top so do that if you like.
Having said that, I’m not a fan of tomato in a toasted sandwich myself - it can stay scalding hot for quite a while endangering the surface of your mouth and quite possibly your chin as well in the event of slippage. Take a tip from me, eat your tomato, cool and harmless, on the side!
She also threaded cocktail onions on the cocktail stick with the bacon, again, very sixties!
- Serves 1-2, easy to make double
- 4 thin rashers of streaky bacon
- 110g (4oz) finely grated mature Cheddar cheese
- 3 tablespoons milk
- Generous pinch of mustard powder (shop bought ready-made mustard is too salty)
- Good splash of Worcester Sauce (or Henderson’s relish) and dash of Tabasco or shake of Cayenne pepper
- Freshly ground black pepper to taste
- 1 medium egg yolk
- 3 slices of bread
- Butter for spreading
- Tomato and cocktail onions
Cut each bacon rasher in half and fry gently.
Combine cheese, milk, mustard and extra seasoning in a small pan and heat until melted and thick. Stir in the egg yolk.
Lightly toast the bread. Butter on one side and spread the cheese rarebit thickly onto one slice and thinly on the other two.
Carefully remove bacon from pan, roll up each piece and return to the pan.
Toast the rarebits under the grill until bubbling.
Sandwich the thinly spread slices together and the thickly spread one, rarebit side down on top. Lower the grill rack and give the rarebit stack a final toasting on each side.
Cut into triangles with a bread saw.
Top with hot bacon rolls speared onto cocktail sticks with cocktail onions and serve with a bit of greenery.
Check out the little salad bowl: vintage Pyrex, I think it's the 'Lobster' design. Bless!