What makes a Welsh Rarebit a Buck Rarebit?
"Karen Nash offers Miss McCormack a Welsh rarebit, in an effort to disrupt an impromptu meeting between her and Sam Nash, Karen's husband. (Nancy Enterprises, 1969) In the film ""Phantom Thread"" (Paul Thomas Anderson, 2017), Reynolds Woodcock orders a Welsh rarebit for breakfast with a poached egg, bacon, scones, jam (not strawberry), and sausages. Welsh rarebit Welsh rarebit (spelling based on folk etymology) or Welsh rabbit (original spelling) is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread, or the hot"
"Welsh rarebit Welsh rarebit (spelling based on folk etymology) or Welsh rabbit (original spelling) is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread, or the hot cheese sauce may be served in a chafing dish like a fondue, accompanied by sliced, toasted bread. The names of the dish originate from 18th-century Britain. Despite the name, the dish contains no rabbit meat. Recipes for Welsh rarebit include the addition of ale, mustard, ground cayenne pepper or ground paprika and Worcestershire sauce."
"cause boby, good roasted cheese."" In Boorde's account, ""cause boby"" is the Welsh """", meaning ""baked cheese"", but whether it implies a recipe like Welsh rarebit is a matter of speculation. The word ""rarebit"" is a corruption of ""rabbit"", ""Welsh rabbit"" being first recorded in 1725 and the variant ""Welsh rarebit"" being first recorded in 1785 by Francis Grose. According to the ""Oxford English Dictionary"", 'Welsh rarebit' is an ""etymologizing alteration. There is no evidence of the independent use of rarebit"". The word ""rarebit"" has no other use than in Welsh rabbit. ""Eighteenth-century English cookbooks reveal that it was then"
"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"
"roasted cheese led to the dish of Welsh rarebit, or Welsh rabbit, seasoned melted cheese poured over toasted bread. The cheese would need to be a harder one, such as cheddar or similar. Referred to as Welsh rabbit as early as 1725, the name is not similar to the Welsh term ""caws pobi"". Welsh folk rarely ate rabbit due to the cost and as land owners would not allow rabbit hunting, so the term is more likely a slur on the Welsh. The name evolved from rabbit to rarebit, possibly to remove the slur from Welsh cuisine or due to"
"this; what is more, Ben Jonson died almost a century before the term Welsh rabbit is first attested. According to the American satirist Ambrose Bierce, the continued use of ""rarebit"" was an attempt to rationalise the absence of rabbit, writing in his 1911 ""Devil's Dictionary"": ""RAREBIT n. A Welsh rabbit, in the speech of the humorless, who point out that it is not a rabbit. To whom it may be solemnly explained that the comestible known as toad in the hole is really not a toad, and that ""ris de veau à la financière"" is not the smile of a"
"considered to be a supper or tavern dish, based on the fine cheddar-type cheeses and the wheat bread [...] . Surprisingly, it seems there was not only a Welsh Rabbit, but also an English Rabbit, an Irish and a Scotch Rabbit, but nary a rarebit."" Michael Quinion writes: ""Welsh rabbit is basically cheese on toast (the word is not 'rarebit' by the way, that's the result of false etymology; 'rabbit' is here being used in the same way as 'turtle' in 'mock-turtle soup', which has never been near a turtle, or 'duck' in 'Bombay duck', which was actually a dried"
"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"
"Blushing Bunny. A version of Welsh rarebit called """" is traditionally served in the French Nord-pas-de-Calais region. The first recorded reference to the dish was ""Welsh rabbit"" in 1725, but the origin of the term is unknown. There is some suggestion that Welsh Rabbit derives from a South Wales Valleys staple, in which a generous lump of cheese is placed into a mixture of beaten eggs and milk, seasoned with salt and pepper, and baked in the oven until the egg mixture has firmed and the cheese has melted. Onion may be added and the mixture would be eaten with"
"Welsh Rarebit (radio programme) Welsh Rarebit was a British radio variety show broadcast from Cardiff by the BBC between February 1940 and December 1952. The title was taken from that of the Welsh dish of the same name. The show's most lasting legacy remains its closing song, ""We'll Keep a Welcome (in the Hillsides)"". Billed as ""a programme of variety and topicalities"", it began life as a monthly 30-minute feature in the BBC's wartime Forces Programme, and was designed for the entertainment of armed forces personnel, in particular for those whose home was in Wales, but quickly became popular generally,"
"associated with Wales, whereas others have been developed there. Cawl is regarded as the Welsh national dish; it is a slow-cooked meat and vegetable broth. Traditionally it was a vegetable-heavy dish, but now it is more likely to contain beef or lamb. Welsh rarebit is thought to date from the 18th century, although the original term ""Welsh rabbit"" may have been intended as a slur against the Welsh. Another use of cheese in a traditional Welsh dish is seen in Glamorgan sausage, which is a skinless sausage made of cheese and either leek or spring onion, which is then rolled"
"butter was the primary cooking medium and basis for sauces. Salt was an important ingredient in Welsh butter, but also in early Welsh cheeses, which would sit in brine during the cheesemaking process. The Welsh were also early adopters of roasting cheese. An early incarnation of Welsh rarebit was being made in medieval times, and by the middle of the 15th century rarebit was considered a national dish. The acid soil of Wales meant that the milk produced by their cattle created a soft cheese, which was not as good for roasting, so Welsh people would trade for harder cheeses"
"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."
"fish called bummalo)"". The entry in Merriam-Webster's ""Dictionary of English Usage"" is ""Welsh rabbit, Welsh rarebit"" and states: ""When Francis Grose defined Welsh rabbit in ""A Classical Dictionary of the Vulgar Tongue"" in 1785, he mistakenly indicated that rabbit was a corruption of ""rarebit"". It is not certain that this erroneous idea originated with Grose..."" In his 1926 edition of the ""Dictionary of Modern English Usage"", the grammarian H. W. Fowler states a forthright view: ""Welsh Rabbit is amusing and right. Welsh Rarebit is stupid and wrong."" The notion that toasted cheese was a favourite dish irresistible to the Welsh"
"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"
"commonly refers to the buckskin colour, which is caused by the same dilution gene that produces palomino, as ""dun"", but the true dun gene is extremely rare in the Welsh breed. Their movement is bold, free and characteristically fast, especially at the trot, with great power coming from the hocks. Their trot has been favourably compared to that of the Standardbred horse. They are reputed to be trustworthy, of a good disposition with even temperaments and friendly characters, but spirited and with great endurance, and are known for their stamina, soundness, and high level of intelligence. The Welsh Pony has"
"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"
"calf prepared after the recipe of a she-banker."" In H. G. Wells's 1898 short story ""The Man Who Could Work Miracles (story)"" Mr. Fotheringay helps himself to a couple of Welsh rarebits ""out of vacancy"". The comic strip ""Dream of the Rarebit Fiend"", by Winsor McCay, featured the fantastic dreams that various characters had because they ate a Welsh rarebit before going to bed. In ""Gomer, the Welsh Rarebit Fiend"", Season 3 Episode 24 of ""Gomer Pyle, U.S.M.C."", indulging in Welsh rarebit causes Gomer (and later Sgt. Carter) to sleepwalk. In the Neil Simon play Plaza Suite, Act I character"
"Meazey, Gladys Morgan, Ossie Morris, Harry Secombe, Stan Stennett, Ann Walters, Albert and Les Ward. At its peak the programme attracted 12 million listeners and remains one of the most popular entertainment shows to have been produced from Wales. The wartime programmes came to an end in December 1944, but ""Welsh Rarebit"" returned on Saint David's Day 1948 in the BBC Light Programme and ran (now as an hour-long weekly show) from then until July 1951, with a final ""Christmas Special"" edition being broadcast in December 1952. Welsh Rarebit (radio programme) Welsh Rarebit was a British radio variety show broadcast"
"Large White, the Landrace and the Welsh pig, and this led to a decline in the other native breeds. In 1973 the Rare Breeds Survival Trust was set up to try to prevent the extinction of many of the British traditional breeds. Nowadays, the Welsh pig is not so widely kept as a pure breed but is used extensively in cross-breeding programmes. By 2005, the number of registered breeding animals had dwindled and the Welsh pig was declared ""endangered"", and later reclassified as a rare breed. This was due to changes in consumer habits and the large numbers of hybrid"
"Welsh Records Panel The Welsh Records Panel (WRP) checks and reports on rare bird records for Wales. The assessment of rare birds occurring in Wales is done through a three-tier process with the British Birds Rarities Committee checking reports of British rarities, the WRP checking reports of Welsh rarities and local records committees checking reports of species rare at the local level. The WRP is a sub-committee of the Welsh Ornithological Society (WOS) and receives reports through bird recorders representing each of the Welsh counties and from individuals. A rarities reporting form can be downloaded and completed from the WOS"
"for their Welsh Mountain sheep Pembrokeshire also produces exceptional quality beef and is noted for Welsh Black cattle, a native cattle breed. In Pembrokeshire, the Welsh Black grew so big and ""deep in milk"" on the county's rich pasture that it was recognised as a distinct race. The Welsh Black of Castlemartin, Pembrokeshire have their own Herd book and by the nineteenth century the breed had developed into two distinct strains: the smaller the North Wales variety and the bigger Castlemartin, or South Wales, type. However, by the twentieth century, the long horns and dual purpose nature of the Welsh"
"horse, which has been registered in America as a separate breed since 1981. All sections of Welsh ponies and Cobs have small heads with large eyes, sloped shoulders, short backs and strong hindquarters. The forelegs are straight and the cannon bone short. The tail is high-set. The breed ranges from for the smallest ponies to over for the tallest Cobs. They may be any solid colour, but not piebald, skewbald, (US: pinto) or leopard-spotted. Black, grey, chestnut and bay are the most common, but there are also duns and palominos. However, it should be noted that British equine colour terminology"
"birds (broilers). Welsh Black cattle are the traditional breed of Wales. These hardy cows with horns and shaggy coats are able to thrive on poor quality pasture and moorland and can be used to provide both milk and beef. Large numbers were raised in Wales and herded on foot to be fattened in England for selling in English markets. On Welsh farms they were used to pull ploughs and sometimes wagons during the nineteenth century, and were the prized possessions by which a man's wealth could be estimated. Nowadays, many have been crossed with Charolais, Limousin or Hereford bulls but"
"cause a major decline of honeybees; a Pollinator Action plan was launched at the Royal Welsh Show in July 2012. Wales has 175 species on the Section 74 list of Species of Principal Importance for the Conservation of Biological Diversity. However, the list of species and habitats of principal importance in Wales is now based on new legislation in the form of sections 6 and 7 of the Environment (Wales) 2016 Act. In Wales, the United Kingdom Biodiversity Action Plan (UKBAP) was implemented by the Wales Biodiversity Partnership (WBP). The Countryside Council for Wales also assists in sustainability management. Wales"
"the daffodil became popular in the 19th century, encouraged by David Lloyd George. This is attributed to confusion (or association) between the Welsh for leek, ""cenhinen"", and that for daffodil, ""cenhinen Bedr"" or St. Peter's leek. A report in 1916 gave preference to the leek, which has appeared on British pound coins. The red kite is a national symbol of Welsh wildlife. The Prince of Wales' heraldic badge is also sometimes used to symbolise Wales. The badge, known as the Prince of Wales's feathers, consists of three white feathers emerging from a gold coronet. A ribbon below the coronet bears"
"but is relatively uncommon around the coast. Average annual rainfall in those areas can be less than . Wales' wildlife is typical of Britain with several distinctions. Because of its long coastline, Wales hosts a variety of seabirds. The coasts and surrounding islands are home to colonies of gannets, Manx shearwater, puffins, kittiwakes, shags and razorbills. In comparison, with 60% of Wales above the 150m contour, the country also supports a variety of upland habitat birds, including raven and ring ouzel. Birds of prey include the merlin, hen harrier and the red kite, a national symbol of Welsh wildlife. In"
"Badger Face Welsh Mountain sheep The Badger Face Welsh Mountain (Welsh ""Defaid Idloes"" ; also known as ""Badger Faced Welsh Mountain"" or ""Welsh Badger-faced"") is a distinct variety of the Welsh Mountain breed of domestic sheep bred for Sheep farming in Wales. It is a hardy upland breed known for producing a high percentage of twins and triplets under good conditions. It appears in two sub-varieties of its own: the ""Torddu"" (, ""black-bellied""), which has a white fleece with dark face and belly, and the ""Torwen"" (, ""white-bellied""), which has a black body with a white belly and white stripes"
"to the bird's calm demeanor and high egg production. The Welsh Harlequin was admitted to the American Poultry Association's Standard of Perfection in 2001. The breed is considered to be critically endangered in North America by the American Livestock Breeds Conservancy, with only 188 breeding birds found in a 2000 census. Welsh Harlequin The Welsh Harlequin is a breed of domestic duck originating in Wales. In 1949, in Criccieth, Group Captain Leslie Bonnet discovered a colour mutation among his flock of Khaki Campbells and began Breeding selectively for the trait. By 1968, hatching eggs were exported to the United States,"
"the time to further develop his interest in duck breeding. He created a new duck breed, the Welsh Harlequin, from a colour mutation from a flock of Khaki Campbells. It is the only true Welsh breed of duck. Bonnet later created the Whalesbury Duck, a cross between an Aylesbury Duck and a Welsh Harlequin. As a result of his work with ducks, Bonnet wrote the book ""Practical Duck Keeping"" (1960), which was regarded as the ""bible"" of duck-keeping and is still in use even today. The British Waterfowl Association present a prize in his honour every year to someone who"
"generally considered to be a part of Bethesda rather than a separate entity. Villagers will variously say that they are from either Rachub, Llanllechid or Bethesda, depending on whichever one takes their fancy at the time. Gruff Rhys, the Super Furry Animals' lead singer, is perhaps the village's most famous export. The Welsh-language band, Celt, are a very popular band in the Welsh music scene, also hail from the village. Rachub Rachub is a small village of about 900 people in Dyffryn Ogwen (Ogwen Valley), Gwynedd, Wales, about half a mile away from the nearby, larger village of Bethesda. It"
"Welsh pig The Welsh is a breed of domestic pig native to Wales. It is a large white breed known for its hardiness in outdoor (extensive) farming, its long, pear-shaped body and its lop-ears. The breed was first mentioned in the 1870s, and after the Howitt committee report in 1955, became the third most common sire in the United Kingdom after the Large White pig and British Landrace pig. The Welsh pig experienced a decline in numbers in the late twentieth century because consumer demands had changed and the carcase was considered too fatty. In 2005 the breed was considered"