tag:blogger.com,1999:blog-6720858203931120530.post4767996993955319758..comments2023-12-28T16:38:26.304-08:00Comments on ACravan: Rabbit ! Rabbit !! Rabbit !!! (Three Rabbits)ACravanhttp://www.blogger.com/profile/00315707533118640284noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6720858203931120530.post-14914847949040311292012-04-02T16:48:02.184-07:002012-04-02T16:48:02.184-07:00I guess the rabbit of the moment needs to be the r...I guess the rabbit of the moment needs to be the rabbit of the moment. The Scottish one really appeals to me, but they all do. We have a neat, extremely authentic English pub about 30 minutes away in the middle of Coatesville horse country called The Whip where they make a mean Welsh rabbit. But it's so easy at home also. Assuming you're reading this, I was interested to learn the other day about your Bryn Mawr days. We're in Bryn Mawr every day. CurtisACravanhttps://www.blogger.com/profile/00315707533118640284noreply@blogger.comtag:blogger.com,1999:blog-6720858203931120530.post-33169264562207185362012-04-02T15:04:54.425-07:002012-04-02T15:04:54.425-07:00Oh, that does look like it. I think I will have to...Oh, that does look like it. I think I will have to try a rabbit soon. I think the Scottish might be more interesting now. As a girl, I am not sure I'd have cared for the stout. <br />Thank you for this!Nin Andrewshttps://www.blogger.com/profile/12643167108589844026noreply@blogger.comtag:blogger.com,1999:blog-6720858203931120530.post-21722707678171118712012-04-01T14:36:47.487-07:002012-04-01T14:36:47.487-07:00Peter Graham's book is terrific and recommende...Peter Graham's book is terrific and recommended without reservation. He includes what must be a fairly authoritative sampling of "rabbit" recipes, including a Welsh rabbit from Mrs Beeton's Dictionary of Everyday Cookery (1865), which goes like this:<br /><br />Ingredients:<br /><br />FOR 4<br /><br />good white bread<br />80 g (4 oz) unsalted butter<br />250 g (9 0z) Cheshire or Double Gloucester<br />2 tsp made mustard<br />freshly ground pepper<br /><br />"Cut the bread into slices about 1/2 in [1 cm] in thickness; pare off the crust, toast the bread slightly without hardening or burning it, and spread with butter. Cut some slices, not quite so large as the bread, from a good rich fat cheese; lay them on the toasted bread in a cheese-toaster; be careful that the cheese does not burn, and let it be equally melted. Spread over the top a little made mustard and a seasoning of pepper, and serve very hot, with very hot plates. Note: Should the cheese be a little dry, a little butter mixed with it will be an improvement." <br /><br />Graham goes on to note that: "The basic Welsh rabbit can be 'built on' in several ways. You can perch a poached egg on each portion, thus making a Golden Buck or Buck rabbit. If you put a rasher of crisp-fried bacon between the toasted cheese and poached egg, the dish becomes a Yorkshire rabbit." <br /><br />Lately we've had some Cheshire cheese in the house purchased at the Lancaster Market, which has a good cheese seller, and I'm sure it would be great for this purpose. But I would really like, based on the Scottish rabbit recipe, to try Dunlop using Mackeson's stout. At the moment, however, I've ceased eating and drinking. I'll just be typing.<br /><br />CurtisACravanhttps://www.blogger.com/profile/00315707533118640284noreply@blogger.comtag:blogger.com,1999:blog-6720858203931120530.post-21458146710122808532012-04-01T12:35:12.053-07:002012-04-01T12:35:12.053-07:00I grew up eating what we always called Welsh Rabbi...I grew up eating what we always called Welsh Rabbit. A cheesy bread that we had on winter nights--usually with tomato soup. I had forgotten all about that. Delicious.Nin Andrewshttps://www.blogger.com/profile/12643167108589844026noreply@blogger.com