In popular use, Welsh rarebit refers to cheese slices placed on toasted bread and melted by fierce heat from above in a
grill (salamander).Traditionally, the dish is called Welsh rabbit and is a sauce made from a mixture of cheese and butter, poured over toasted bread which has been buttered. The first recorded use of the term was in
1725, according to the
Oxford English Dictionary.Variants include the addition of
ale,
mustard, and ground
cayenne pepper or ground
paprika. The sauce may also be made by blending cheese into a
sauce béchamel. Such variants have become textbook savoury dishes listed by culinary authorities including
Saulnier, Hering and others, who tend to use the form Welsh rarebit, making clear that it is not a meat dish.
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