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British Buck Rabbit

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 Astute readers will recognize this traditional British dish as Welsh rabbit with an egg on top. 

8 oz (225 g) grated sharp Cheddar cheese 1/4 cup (60 ml) brown ale, beer, or milk 2 Tbs (30 ml) butter at room temperature 1 tsp (5 ml) English mustard powder A few drops Worcestershire sauce Salt and freshly ground pepper to taste 4-6 thick slices bread, crusts removed, toasted 4-6 eggs, poached or fried

Mix together the cheese, ale, butter, mustard powder, Worcestershire sauce, salt, and pepper to make a thick paste. Place the pieces of toasted bread on a baking sheet and divide the cheese mixture among them. Place under a preheated broiler and cook until the cheese is melted and bubbling. Top each with an egg and serve immediately.

 SERVES 4 to 6.

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