1932 Bacon Rarebit (Welsh Rarebit or Welsh Rabbit) Welcome Friends! welcome back to the Old Cookbook Show - Today we're going to do a Depression Era recipe 'Bacon Rarebit' from a Canadian cookbook. This is a Canadian take of a Welsh Rarebit, or Welsh Rabbit recipe... But we just called it Cheese on Toast when I was growing up.
|Diced bacon||250 Milliliter (1 cup)|
|Bacon fat||45 Milliliter (3 tbsp)|
|Flour||45 Milliliter (3 tbsp)|
|Milk||500 Milliliter (2 cups)|
|Paprika||1 Milliliter (1/4 tsp)|
|Dry mustard||5 Milliliter (1/4 tsp)|
|Grated cheese||250 Milliliter (1 cup)|
1. Fry the bacon until crisp.
2. Pull the crisp bacon out of the pan, and hopefully you’ll have 3 Tbsp fat left in the pan.
3. Stir the flour into the fat, over medium heat.
4. Slowly whisk in the milk until a smooth sauce forms.
5. Whisk in the pepper, paprika, and mustard.
6. Slowly stir in the grated cheese so it melts evenly.
7. Serve on toast or crackers with the bacon sprinkled on top.