"butter over the bottom of a plate, lay the cheese on, pour in two or three spoonfuls of white wine, cover it with another plate, set it over a chafing-dish of hot coals for two or three minutes, then stir it till it is done and well mixed. You may stir in a little mustard; when it enough lays it on the bread, just brown it with a hot shovel. Served with an egg on top, a Welsh rarebit is known as a ""buck rabbit"" or a ""golden buck"". Welsh rarebit blended with tomato (or tomato soup) is known as"
"earliest known reference to the dish in 1725 called it ""Welsh rabbit"". The origin of that name is unknown, but presumably humorous, since the dish contains no rabbit. In 1785 Francis Grose suggested in ""A Classical Dictionary of the Vulgar Tongue"" that the dish is ""a Welch rare bit"", though the word ""rarebit"" was not common prior to Grose's dictionary. Both versions of the name are in current use; individuals sometimes express strong opinions concerning which version is correct. When a word or other form becomes obsolete, words or phrases containing the obsolete portion may be reanalyzed and changed. Some"
"Cawl Cawl () is a Welsh dish. In modern Welsh language, the word is used to refer to any soup or broth. In English language, it is used to refer to a traditional Welsh soup, usually referred to as ""cawl Cymreig"" in Welsh. Historically, ingredients tended to vary, but the most common recipes are with lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales. With recipes dating back to the fourteenth century, cawl is widely considered to be the national dish of Wales. Cawl was traditionally eaten during"
"""caldo"", with the senses of broth or gravy. Cawl Cawl () is a Welsh dish. In modern Welsh language, the word is used to refer to any soup or broth. In English language, it is used to refer to a traditional Welsh soup, usually referred to as ""cawl Cymreig"" in Welsh. Historically, ingredients tended to vary, but the most common recipes are with lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales. With recipes dating back to the fourteenth century, cawl is widely considered to be the national"
"Spry Cookery Book"" of 1956 has one with flour and one without. Hannah Glasse, in her 1747 cookbook ""The Art of Cookery"", gives recipes for ""Scotch rabbit"", ""Welch rabbit"" and two versions of ""English rabbit"". To make a Scotch rabbit, toast the bread very nicely on both sides, butter it, cut a slice of cheese about as big as the bread, toast it on both sides, and lay it on the bread. To make a Welsh rabbit, toast the bread on both sides, then toast the cheese on one side, lay it on the toast, and with a hot iron"
"Rabbit pie Rabbit pie is a game pie consisting of rabbit meat in a gravy with other ingredients (typically onions, celery and carrots) enclosed in a pastry crust. Rabbit pie is part of traditional American and English cuisine. It has recently found renewed popularity. Wild rabbit, as opposed to farmed, is most often used as it is easily and affordably obtained, and is described as more flavorsome. Along with rabbit meat, ingredients of the filling of a rabbit pie typically include onions, celery and carrots. Other ingredients may include prunes, bacon and cider. Australian recipes for rabbit pie sometimes include"
"with the rest of the candy and can be found in the list of ingredients in the UK as ""Edible Glutinous Rice Paper (edible starch, water, Glycerin Monostearate)"" along with liquid maltose, white granulated sugar, whole milk powder, butter, food additives (gelatin, vanillin), corn starch, syrup, cane sugar and milk. Each candy contains 20 calories. White Rabbit sweets have been advertised with the slogan, ""Seven White Rabbit candies is equivalent to one cup of milk. and positioned as a nutritional product in addition to being a sweet. The candies hence accompanied the growth of a generation. Former students of the"
"Welsh cuisine Welsh cuisine encompasses the cooking traditions and practices associated with the country of Wales and the Welsh people. While there are a large number of dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and the Glamorgan sausage have all been regarded as symbols of Welsh food. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula, an historically isolated rural area which developed self-sufficiency in food production. See Cuisine of Gower. While some culinary practices and dishes"
"there has been a significant rise in ""gastropubs"", as there has around the United Kingdom. Welsh cuisine Welsh cuisine encompasses the cooking traditions and practices associated with the country of Wales and the Welsh people. While there are a large number of dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and the Glamorgan sausage have all been regarded as symbols of Welsh food. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula, an historically isolated rural area which"
"bread and cheese. These are served separately on a plate. The dish was traditionally cooked in an iron pot or cauldron over the fire and eaten with wooden spoons. The Welsh phrase ""gwneud cawl o [rywbeth]"" (literally ""(to) make a cawl of [something]"") means 'to mess something up'. The word ""cawl"" in Welsh is first recorded in the 14th century, and is thought to come from the Latin ""caulis"", meaning the stalk of a plant, a cabbage stalk or a cabbage. An alternative suggestion is that it is from Latin ""calidus"", meaning warm, as this is the source of Spanish"
"into a sausage shape before frying. Laverbread is made using a puree of seaweed, and is traditionally served with a Welsh breakfast. Welsh cakes are made on a bakestone, and are small round spiced cakes containing raisins, sultanas and occasionally currants. Bara brith contains similar ingredients to Welsh cakes, but is similar to a tea bread. The Welsh have their own versions of pancakes, Crempog's (sometimes called ffroes) are considerably thick. They are traditionally layered on top of each other to form a large cake. Some are very much like American pancakes, others may be made with yeast (called crempog"
"member of the onion family that grew throughout Wales and thus merited a mention in the Laws of Hywel Dda, together with the cabbage. One notable dish is Pastai Cennin (Leek pasty) which combines leeks with a shortcrust pastry. Cawl is a soup or broth that was an important dish throughout Wales and would traditionally be eaten with a special cawl-spoon. This was made of wood to avoid burning the mouth on the hot broth. Traditionally, the broth of the cawl would be drunk first and the meat and vegetables eaten second. This is similar to the French dish pot"
"Cawl, pronounced in a similar way to the English word ""cowl"", can be regarded as Wales' national dish. Dating back to the 11th century, originally it was a simple broth of meat (most likely bacon) and vegetables, it could be cooked slowly over the course of the day whilst the family was out working the fields. It could be made in stages, over a number of days, first by making a meat stock, then by adding the vegetables on the following day. Once cooked, the fat could be skimmed from the top of the pot, then it would be served"
"simple reinterpretation of the word to make menus more pleasant. Laverbread, or ""Bara Lawr"", is a Welsh speciality. It is made by cooking porphyra seaweed slowly for up to ten hours until it becomes a puree known as laver. The seaweed can also be cooked with oatmeal to make laverbread. It can be served with bacon and cockles as a breakfast dish, or fried in to small patties. Today, laverbread is commercially produced by washing in water, cooking for about 5 hours before chopping, salting and packaging. The Glamorgan sausage is a Welsh vegetarian sausage. It contains no meat or"
"the winter months in the south-west of Wales. Today, the word is often used to refer to a dish containing lamb and leeks, due to their association with Welsh culture, but historically it was made with either salted bacon or beef, along with swedes, carrots and other seasonal vegetables. With the introduction of the potato into the European diet in the latter half of the 16th century, it - too - would become a core ingredient in the recipe. The meat in the dish was normally cut into medium-sized pieces and simmered with the vegetables in water. The stock was"
"such as cawl, and traditions grew around their use. One tradition, which was still in place at the start of World War II, was that villagers could plant an row of potatoes in a neighbouring farmer's field for each labourer the household could provide at the time of harvest. Whilst there are a large number of dishes that can be considered Welsh due to their ingredients, there are some which are quintessentially Welsh. Dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith (literally ""speckled bread"") or the Glamorgan sausage have all been regarded as symbols of Welsh food."
"The sauce may also be made by blending cheese and mustard into a Béchamel sauce. Some recipes for Welsh rarebit have become textbook savoury dishes listed by culinary authorities including Auguste Escoffier, Louis Saulnier and others, who tend to use the form Welsh ""rarebit"", emphasizing that it is not a meat dish. Acknowledging that there is more than one way to make a rarebit, some cookbooks have included two recipes: the ""Boston Cooking-School Cook Book"" of 1896 provides one béchamel-based recipe and another with beer, ""Le Guide Culinaire"" of 1907 has one with ale and one without, and the ""Constance"
"enhanced by the addition of fresh, wild field mushrooms. Although Welsh Mountain Sheep are smaller than other British sheep breeds, it is considered to have a sweeter flavour and to have more meat nearer the bone. Generally, the shoulder of Welsh lamb is more succulent, and has a higher fat content, than the leg. However, due to the difficulty of carving it, shops tend to sell shoulder of lamb already boned and rolled. Up until the nineteenth century, mutton was a popular dish in Wales. However, due to changes in farming practices and food preferences, it is no longer part"
"Rabbit stew Rabbit stew, also referred to as hare stew when hare is used, is a stew prepared using rabbit meat as a main ingredient. Some traditional regional preparations of the dish exist, such as ""Coniglio All' Ischitana"" on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France. Hare stew dates back to at least the 14th century, and was published in ""The Forme of Cury"" during this time as a recipe for stewed hare. Rabbit stew is a traditional dish of the Algonquin people, and is also a part of the cuisine of the"
"is in England (circa the 1910s and prior to this time), whereby the blood was sometimes used to enrich hare stew. ""Conejo en salmorejo"" is a very common rabbit stew dish in the Canary Islands prepared using marinated rabbit. Ingredients used in the marinade include wine, olive oil, cumin, garlic and various herbs, and it as an aromatic dish. It is sometimes served accompanied with Canarian wrinkly potatoes. ""Coniglio All' Ischitana"" is a traditional rabbit stew dish on the island of Ischia, which located off of the coast of Naples, Italy. Ingredients in Coniglio All' Ischitana include rabbit, tomato, white"
"found especially in the Northeast region of the state. The origins of this dish are disputed, but the Wisconsin origin contends that the word is a vernacular Flemish or Walloon Belgian spelling of the French word ""bouillon"", in this context meaning ""broth."" Recipes vary but common ingredients usually involve chicken or other meats--beef, pork, or ox tail are most often used--as well as a mirepoix of vegetables, commonly onion, celery, carrots, cabbage, peas, potatoes, and rutabaga. The ingredients are all cooked together in a special kind of large, cast-iron kettle often known as a ""booyah kettle,"" over low heat for"
"Roast lamb with laver sauce Roast lamb with laver sauce is a recipe associated with Wales and Welsh cuisine. Lamb and mutton dishes are widespread and common in all the old counties of Wales and have long been traditional, with all regions having their own variations and contribution, let alone the various sheep breeds, to make to a lamb dish worthy of being the national dish. Mountain lamb is sweet,<br> Valley lamb is fatter,<br> I therefore deemed it meet<br> To carry off the latter!<br> (Traditional Welsh ditty). The meal is a contender for the national dish of Wales, and has"
"Wales, first appeared in 1845; the oldest Welsh publication still in print. About 78% of the land surface of Wales is given over to agricultural use. However, very little of this is arable land; the vast majority consists of permanent grass pasture or rough grazing for herd animals such as sheep and cows. Although both beef and dairy cattle are raised widely, especially in Carmarthenshire and Pembrokeshire, Wales is more well known for its sheep farming and thus lamb is the meat traditionally associated with Welsh cooking. Traditional dishes include laverbread (made from laver (""Porphyra umbilicalis""), an edible seaweed); bara"
"wine, garlic, chili pepper and herbs such as rosemary, thyme, marjoram and basil. ""Fenkata"" is a traditional Maltese communal meal and feast prepared using rabbit in various dishes, and may include ""stuffat tal-fenek"", a rabbit stew, served atop spaghetti. Hasenpfeffer is a traditional stew in German cuisine prepared using hare or rabbit as a primary ingredient. Some preparation variations exist, but the blood of the hare or rabbit is traditionally used, which serves to thicken the stew. It is typically a very flavorful and delicious stew. Jugged hare and jugged rabbit are dishes that involves stewing an entire hare or"
"vary. However, with the new-found appreciation of Welsh food and recipes in the early 21st century, there have been attempts to establish a broad definition. The traditional Welsh breakfast reflects the coastal aspect of Welsh cuisine. As such it will typically include Welsh cockles and laverbread (a seaweed purée often mixed with oatmeal and fried). Both delicacies are traditionally served with thick bacon, but a Welsh breakfast may also include Welsh sausages, mushrooms and eggs. Full Welsh breakfasts are accompanied by traditional breakfast drinks, with Welsh tea a ubiquitous choice. Today, as they are often served throughout the day in"
"as two separate dishes, first as a soup, then as a stew. Leftovers could be topped up with fresh vegetables, sometimes over the course of weeks. During the 18th and 19th centuries, the amount of meat used in the broth was minimal; instead it was bulked out with potatoes. Today, cawl would be much more likely to include beef or lamb for the meat, and may be served with plain oatmeal dumplings or currant dumplings known as ""trollies"". Traditionally cawl would be eaten with a ""specially-carved wooden spoon"" and eaten from a wooden bowl. The predilection of the Welsh for"
"Britain. Bobby Freeman, writing in 1980, states that ""crempog"", along with cawl, is the one Welsh ingredient to have endured from past times. Despite ""crempog"" being a staple of Welsh cuisine due to its ease of preparation in past times, it is also connected to traditional celebrations. ""Crempog"" was served on Shrove Tuesday throughout Wales and was associated with birthdays, especially in south Wales, where the stack of pancakes are cut down in wedges and served like a cake. For the standard ""crempog"" recipe, butter is melted in warm buttermilk and then poured into a well of flour and beaten."
"ancient breeds in Britain, resembling cattle existing in the country before the Roman invasion. Rabbits are plentiful around the coast of Gower. While living at Rhossili, Colin Pressdee created the dish, ""Rabbit Casserole with Faggots"". The faggots give the dish the bulk needed for hard working locals. Meat and game can be bought at a number of local butchers’ shops. Paul Tucker and Son trade at Penclawdd, selling locally sourced beef, lamb (including Llanrhidian salt marsh lamb), poultry, and pork, and their own bacon, faggots, and award-winning beef and lamb burgers. Howells is another Penclawdd butcher, and supplies salt marsh"
"recommends eating pheasant with a very rich old Burgundy wine or Rhone wine and believes that the flavour of a semi-wild bird is better than the flavour of one reared and fed on commercial feed. In Wales several venison farms have free-range deer and cull their animals when young and tender. Venison can be treated like beef, lamb or pork and many recipes include venison which has a rich flavour. Rabbits are plentiful in Wales, especially along undisturbed open land and along the shoreline. The meat is tender and delicate and can be used in a variety of ways, including"
"depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common ""pascal celery"" or celeriac), with the traditional ratio being 2:1:1, two parts onion, one part carrot, and one part celery. Mirepoix is the flavour base for a wide variety of Western dishes: stocks, soups, stews and sauces. Similar flavour bases include the Italian ""soffritto"", the Spanish ""sofrito"", ""refogado/sufrito"" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German ""suppengrün"" (leeks, carrots and celeriac), the Polish ""włoszczyzna"" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity"
"za pięć złotych"" (""365 Dinners for Five Zloty""), but missing from the 1786 cookbook by Wojciech Wielądek called ""Kucharz doskonały"" (The Perfect Chef), thus suggesting, that the dish wasn't known (or at least, wasn't popular) before the 19th century. Typical ingredients include: eggs, lard or oil, spices, pork tenderloin with or without bone, breadcrumbs and flour. Pork tenderloin is cut into 1 inch slices and pounded with mallet until it becomes thinner and soft. It is marinated in milk and onions. Eggs and spices are combined on a separate plate and lightly beaten. The meat is dipped in flour, then"
"brith (fruit bread); cawl (a lamb stew); cawl cennin (leek soup); Welsh cakes; and Welsh lamb. Cockles are sometimes served as a traditional breakfast with bacon and laverbread. Although Wales has its own traditional food and has absorbed much of the cuisine of England, Welsh diets now owe more to the countries of India, China and the United States. Chicken tikka masala is the country's favourite dish while hamburgers and Chinese food outsell fish and chips as a takeaway. Wales is often referred to as ""the land of song"", and is notable for its harpists, male choirs, and solo artists."
"ffwrn fach) over the fire until cooked. The combination of potatoes with bacon is a traditional one in Welsh cuisine, where the relative blandness of the potato is counter-balanced by the saltiness and fat of the bacon. If potato was not available, cabbage would take the place of potatoes to give a Bacon and Cabbage dish (Cig Moch a Chabaits), with the cabbage being cooked in the liquor of the bacon or a boiling ham. Although leeks are closely connected with Wales, Freeman notes that there are few recipes specifically made for them. At one time they were the only"