The history of Welsh Rarebit, formerly known as Welsh Rabbit, is both interesting and somewhat humorous. This traditional Welsh dish is a savory sauce of melted cheese, typically mixed with other ingredients like ale, mustard, and Worcestershire sauce, served hot over toasted bread.

The dish first appeared in 18th-century Britain. One of the earliest mentions was in 1725 in a book called "The Art of Cookery" by Hannah Glasse.

The term "Welsh Rabbit" was originally used, and it's believed to be a playful, derogatory term coined by the English. The implication was that due to poverty or simplicity in their diet, the Welsh used cheese as a substitute for the more expensive meats like rabbit. Over time, the name evolved to "Welsh Rarebit," though the reasons for this change are unclear. It's possible that the change was made to avoid confusion, or it may have been a way to make the name sound more refined.

While the dish has its roots in Welsh culture, it became popular across Great Britain. It was often enjoyed as a supper dish in public houses (pubs) and a common feature in home cooking.

Traditional Welsh Rarebit includes Welsh cheese, like Cheddar or Caerphilly, melted into a sauce with ale or beer, mustard, and sometimes Worcestershire sauce or paprika. This mixture is poured over toasted bread and sometimes grilled until bubbly and brown. Over time, many recipe variations have developed, including additions like tomatoes or bacon.

Welsh Rarebit has become more than just a simple dish; it symbolises Welsh identity and pride. It's often served in Welsh-themed meals and on St. David’s Day, the national day of Wales.

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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder or 1 tbsp English, mustard
- 1/2 teaspoon cayenne pepper optional - I used paprika
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup to start with dark beer, like a stout or porter or as much as you like
- 2/3 cup heavy cream
- 1 1/2 cups grated sharp cheddar cheese
- 4 slices of thick bread, toasted
- Salt and freshly ground black pepper to taste

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