There are quite a few variations of rarebit, which is basically a wellflavoured
cheesy sauce on toast. Other than that I’m not sure
exactly what the variations are, what they’re called or where they
originate from. I only have a rough idea of what a rarebit recipe
consists of, and the various ways you could make it at home.
The quantities in each of these recipes will be enough for (at
least) two slices of toast.
For the sauce
1 oz (25 g) butter or margarine
1 oz (25 g) flour
1 mug of milk
1 egg yolk
1⁄2 oz (15 g) Cheddar cheese
1 tsp Dijon or English mustard
Salt & pepper
Method
1. Melt the butter in a small saucepan, remove from the heat for
a minute while you stir in the flour then cook for another
minute until the paste is shiny and slipping away from the
bottom of the pan.
2. Add the milk gradually, stirring all the time with a wooden
spoon (or use a small hand whisk), and cook for a few minutes
until you have a smooth sauce.
3. Stir in the beaten egg yolk, cheese and mustard and season with
salt and pepper according to taste.
1. Cheese and Onion Rarebit: Finely chop half an onion then
melt a bit more butter or margarine in a small saucepan than
specified in the list of ingredients (say 11⁄2 oz (40 g) instead of
just 1 oz (25 g)) and cook the onion before adding the flour.
Alternatively, fry the onion separately in a little more butter or
oil, or poach it in a mugful of stock and add to the sauce at the
end.
2. Cheese, Ham and Onion Rarebit: Same as above, with one or
two slices of ham (with extra mustard if you like) on each piece
of toast. Cover the ham with the cheese and onion sauce.
3. Poached Egg Rarebit: Make the sauce in the usual way then
poach one egg per piece of toast in slightly salted boiling water
for a few minutes. Cover the egg with the sauce and season with
black pepper.
4. Egg and Spinach Rarebit: Otherwise known as Oeuf
Florentine. Instead of toast, cook a couple of handfuls of fresh
spinach in the microwave with a very little water then drain
well and serve with soft poached eggs and the sauce poured
over the top.
5. Tomato and Cheese Rarebit:Make the sauce in the usual way.
Toast the bread on one side; turn it over and cover the
uncooked side with thinly sliced tomato seasoned with salt and
pepper. Put back under the grill until the tomatoes are as brown
as they can be without the toast underneath actually igniting;
serve with the sauce poured over the top.
6. Tuna and Cheese Rarebit: Brilliant for using up the remains
of a tin of tuna if you’ve used the first half to make a sandwich.
Toast the bread on one side; turn it over and spread the
uncooked side with the tuna. Put back under the grill just long
enough to take the chill off the tuna (assuming it’s been in the
fridge) and serve with the sauce poured over the top.
Tip
Make almost-instant soup with packets of mixed fresh
vegetables. Just cook them in stock and seasoning, add milk,
cream, wine or whatever you fancy and blend in a food
processor.
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