81. English, Scottish & Welsh: New & Used Books Category Search Result For English, welsh Country cooking Compare Prices Add Review. welsh Country cooking By Chris Grant Paperback / May 1996 / 0863812619 Similar to welsh Country cooking http://www.fetchbook.info/fwd_topics/id_293.html

Bookmark Recommend Us Enhance Your Site Browse Books ... Forums New! Help Keyword Title Author ISBN Welcome Guest [Sign In] Searched in books for More than titles matched your search. Search took seconds. All Categories Cooking Cookery, English Cookery, Scottish ... Great British Cooking: A Well Kept Secret By Jane Garmey Paperback / 295 Pages / Harpercollins / May 1992 / 0060974591 List Price $18.00 Compare Prices Add To Wish List Add Review By Anne Chotzinoff Grossman Lisa Grossman Thomas Paperback List Price $18.95 Compare Prices Add To Wish List Add Review By Yamuna Devi Hardcover / E P Dutton / September 1987 / 0525245642 List Price $39.95 Compare Prices Add To Wish List Add Review By James Hayes Christine Hall Hardcover / 160 Pages / Bbc Book Pub / June 2003 / 0563488662 List Price $25.00 Compare Prices Add To Wish List Add Review Scots Cooking: The Best Traditional and Contemporary Scottish Recipes By Sue Lawrence Paperback / Headline Book Pub Ltd / March 2002 / 0747271267 List Price $24.00

82. Yasuko-san S Home Cooking/Grilled Squid Stuffed With Arms And This cooking is more tasty with fully welsh onion. Yasukosan did not like welsh onion, when she was young. So she did not like this cooking too. http://www.nsknet.or.jp/~chrkaji/yasuko/recipe/017_e.html

83. Yasuko-san S Home Cooking/Simmered Sweet Potato And Potherb Mustard Simmered sweet potato and grilled welsh onion Satumaimo to yakinegi no takiawase When sweet potato thoroughly cook (about 5 minutes), add 1tablesoon http://www.nsknet.or.jp/~chrkaji/yasuko/recipe/093_e.html

84. Welsh Rarebit I. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookboo welsh Rarebit I. Farmer, Fannie Merritt. 1918. The Boston cooking School Cookbook. http://www.bartleby.com/87/r1761.html

Select Search All Bartleby.com All Reference Columbia Encyclopedia World History Encyclopedia Cultural Literacy World Factbook Columbia Gazetteer American Heritage Coll. Dictionary Roget's Thesauri Roget's II: Thesaurus Roget's Int'l Thesaurus Quotations Bartlett's Quotations Columbia Quotations Simpson's Quotations Respectfully Quoted English Usage Modern Usage American English Fowler's King's English Strunk's Style Mencken's Language Cambridge History The King James Bible Oxford Shakespeare Gray's Anatomy Farmer's Cookbook Post's Etiquette Bulfinch's Mythology Frazer's Golden Bough All Verse Anthologies Dickinson, E. Eliot, T.S. Frost, R. Hopkins, G.M. Keats, J. Lawrence, D.H. Masters, E.L. Sandburg, C. Sassoon, S. Whitman, W. Wordsworth, W. Yeats, W.B. All Nonfiction Harvard Classics American Essays Einstein's Relativity Grant, U.S. Roosevelt, T. Wells's History Presidential Inaugurals All Fiction Shelf of Fiction Ghost Stories Short Stories Shaw, G.B. Stein, G. Stevenson, R.L. Wells, H.G. Reference Farmer's Cookbook RECIPES FOR THE CHAFING-DISH Creamed Sardines ... Welsh Rarebit I 1 tablespoon butter teaspoon salt 1 teaspoon corn-starch teaspoon mustard cup thin cream Few grains cayenne lb. soft mild cheese cut in small pieces

85. Welsh Rarebit II. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbo welsh Rarebit II. Farmer, Fannie Merritt. 1918. The Boston cooking School Cookbook. http://www.bartleby.com/87/r1762.html

Select Search All Bartleby.com All Reference Columbia Encyclopedia World History Encyclopedia Cultural Literacy World Factbook Columbia Gazetteer American Heritage Coll. Dictionary Roget's Thesauri Roget's II: Thesaurus Roget's Int'l Thesaurus Quotations Bartlett's Quotations Columbia Quotations Simpson's Quotations Respectfully Quoted English Usage Modern Usage American English Fowler's King's English Strunk's Style Mencken's Language Cambridge History The King James Bible Oxford Shakespeare Gray's Anatomy Farmer's Cookbook Post's Etiquette Bulfinch's Mythology Frazer's Golden Bough All Verse Anthologies Dickinson, E. Eliot, T.S. Frost, R. Hopkins, G.M. Keats, J. Lawrence, D.H. Masters, E.L. Sandburg, C. Sassoon, S. Whitman, W. Wordsworth, W. Yeats, W.B. All Nonfiction Harvard Classics American Essays Einstein's Relativity Grant, U.S. Roosevelt, T. Wells's History Presidential Inaugurals All Fiction Shelf of Fiction Ghost Stories Short Stories Shaw, G.B. Stein, G. Stevenson, R.L. Wells, H.G. Reference Farmer's Cookbook RECIPES FOR THE CHAFING-DISH Welsh Rarebit I ... Welsh Rarebit II 1 tablespoon butter teaspoon mustard lb. soft mild cheese, cut in small pieces

86. Cooking > Regional & Ethnic / English, Scottish & Welsh Books, Find The Lowest P AllBookstores compares prices at dozens of online stores to find the best deal on new and used books and college textbooks. http://www.allbookstores.com/browse/CKB011000

Search By: Keyword Title Author ISBN Browse: Choose a subject: Art Children's Books Christian Books History Gardening Horror Mystery Oprah Book Club Photography Reference Romance Science Science Fiction Sports Technology Travel Subjects Cooking Cookery, English Cookery, Scottish ... Cookery, Welsh You may browse this category by title or by publication date 109 titles (showing 1-20) Ainsley Harriott's All New Meals in Minutes by Ainsley Harriott January 2006, Paperback List Price: $19.95 Ainsley Harriott's Gourmet Express by Ainsley Harriott January 2001, Hardcover List Price: $19.95 Art Of Cookery by John Thacker February 2005, Paperback List Price: $45.00 Bake the Scottish Way : Favorite Recipes from Mrs McCabe at Brodick Castle October 1998, Paperback List Price: $3.95 The Bonnie Scottish Cookbook by Kaye Shaw Nelson April 1989, Paperback List Price: $10.95 The British Columbia Wine Companion by John Schreiner January 1997, Paperback List Price: $16.95 British Poultry Standards : Complete Specifications and Judging Points of All Standardized Breeds and Varieties of Poultry As Compiled by the Specialist Breed Clubs and recognize by Victoria Roberts (Editor) January 1997, Hardcover, 5th edition

87. Welsh Books - Cookery - Online Book Shops The New cooking of Britain and Ireland A Culinary Journey in Search of Regional Learn to read, speak, write and understand the welsh language with http://www.small-business-finder.co.uk/Books/Cookery/Welsh/index.cfm

Welsh Books Free Web Site Submission About Contact Home ... Cookery Books Welsh Keywords TIP: room, makeover, tips ' will return more results than ' room makeover tips Similar H2G Categories Holiday Cottages Welsh Cottages Click here to HIDE Welsh Books ... book covers (faster) Great British Cooking : A Well-Kept Secret Jane Garmey Features over two hundred recipes for puddings, meringues, syllabubs, soups, fish, meat and game, vegetables, sauces, teas, scones, crumpets, and preserv... CLICK FOR PRICE Gary Rhodes New Classics Gary Rhodes, Sian Irvine (Photographer) CLICK FOR PRICE The New Cooking of Britain and Ireland: A Culinary Journey in Search of Regional Foods and Innovative Chefs Gwenda L. Hyman This guide introduces readers to a new school of British and Irish chefs, exploring the best cooking to be found in the British Isles. Over 150 delicious recipes are featured, from regional comfort foods and puddings to fresh 1990s-style innovations. The book provides insight into various regions' history and culture, and a glimpse of many local inns ... Elegant Irish Cooking : Recipes from the World's Foremost Irish Chefs Noel C. Cullen, Ron Manville (Photographer)

88. The Prince Edward Island Welsh Society cooking Demonstration welsh Cakes.. followed by taste tests!! a; Reading by John Foster Original short short story Legend of the Gwaedian Harper. http://www.isn.net/friartuck/cymraeg.html

Welcome/ Croeso to CYMDEITHAS CYMRAEG The Prince Edward Island Welsh Society The Society currently is meeting the 4th Thursday of the month at 7:30 p.m. at Park Royal United Church, (behind Hillside Motors on the St. Peter's Road), Charlottetown. Robert Tuck is president (his second time around), Jennifer McKenna is vice-president, Sandra Jones Ireland is the secretary, Joe Buist is the treasurer, and Phil and Catrin Davis, Barbara Rogers and John Foster are past presidents. Dues are $5 per annum! Dewi Sant (St. David) by Bob Tuck In honour of the late Dr. Wenonah Foster (right), our Founding President, a shelf of books on Wales has been created in the Prince Edward Island Provincial Library system. Contributions may be made c/o Joe Buist, 9 Harbour View Drive, 902-569-4491. The Shelf of Welsh Books was dedicated on St. David's Day, March 1st, 1999, at the Public Library at the Confederation Centre of the Arts, Charlottetown. The well-attended event featured Welsh Music, Readings, and Tributes to Dr. Foster. Did you know that...

89. Welsh Lamb Beef Promotions - Recipes Put the welsh lamb shanks in the pan and cook over a medium heat, turning occasionally, welsh Lamb. Preparation 30 minutes cooking 1 hour Serves 4 http://www.welshlambandbeef.co.uk/Recipes/Recipe1.htm

90. Hookery Cookery - Welsh Recipes A collection of delicious welsh recipes. Please support our sponsor. Hookery Cookery Home . welsh Recipes. Cawl Cennin (Leek broth) A warm and http://www.hookerycookery.com/welsh-menu.htm

Hookery Cookery Home Welsh Recipes Cawl Cennin (Leek broth) - A warm and wholesome broth on a cold winter's day. Cawl (Welsh Broth) - Cawl originates from pre-mediaeval times when the main cooking utensil was a large cauldron. This hearty broth is really more of a stew and is a satisfying meal on it's own or served with the traditional warm crusty bread. Lobscows (Welsh Lobscouse) - This hearty broth that was a popular dinner in it's own right on the farms of North Wales before the advent of deep-freezers and microwaves. Cawl Afu (Liver Broth) - This soup originates from when the farm pig came to it's day of reckoning. It is still popular in some parts of Wales today. Eog wedi ei bobi (Baked Salmon) - Succulent Salmon with a hint of herbs makes this a recipe you'll enjoy impressing friends and family with Pastai Gocos (Cockle Pie) - Cockles are in abundance on the Gower coast of Wales and this is just one of the many variations on Cockle pie from that area Oen Cymreig Melog (Honeyed Welsh Lamb) - Honey basted Welsh Lamb, cooked with cider and herbs is the perfect main course for Easter Sunday lunch. Serve with the first early garden potatoes and fresh mint sauce Pastai Gig Oen (Welsh Lamb Pie) - Equally delicious either hot or cold this tasty treat is perfect for late suppers on balmy summer evenings.

91. Hookery Cookery - Recipe: Sgonau Caerffili (Caerphilly Scones) Savory cheese scone. welsh recipe from Caerphilly. Please support our sponsor. Hookery Cookery Home welsh Recipes http://www.hookerycookery.com/welsh17.htm

Hookery Cookery Home Welsh Recipes Sgonau Caerffili (Caerphilly Scones) Description/Notes: Caerphilly cheese gives a delightful flavor to these scones. Don't forget to spread with butter before serving. Delicious. Ingredients: 350g (12oz)) flour 1.5ml (!/4tsp.) salt 15ml (3tsp) baking powder 40g (one and a half ounces) butter 150g (5oz) Caerphilly cheese 300ml (1/2 pint) milk pepper to taste Cooking Instructions: Preheat oven to 220C, 425F, Gas mark 7 Sift together the flour, salt and the baking powder Rub in the butter Grate the cheese finely and add to the flour and pepper Mix all the ingredients well and then add enough milk to form a soft dough Roll out to about 2.5 cm. (1/2 inch) thick and cut into rounds Place on a baking sheet greased with butter Bake in preheated oven for 15 to 20 minutes Serve hot, spread with butter var site="sm3hookery"

92. Welcome To Wales By David Leite For a recipe like this, a welsh cook would typically cut the vegetables in chunks and perhaps bulk up the dish with sliced potatoes. http://www.leitesculinaria.com/features/wales.html

E-mail to a friend n the June 2001 issue of its magazine and Web site, the National Geographic Society is featuring a story on the country of Wales I had to turn no further than to Welshman Chef Jos Wellman for help. When he got my call, he happily dug out his family's personal cookbooks and flipped through his own recipes to handpick several favorite dishes. made with whatever's on hand in the fridge or on sale at the market. For a recipe like this, a Welsh cook would typically cut the vegetables in chunks and perhaps bulk up the dish with sliced potatoes. In this version, Wellman has omitted the potatoes and finely chopped the vegetables. "It's a more elegant presentation that's perfect for Spring," he says. To accompany the broth, he's included the world-famous Welsh rarebit croûtes, which are made with another renowned Welsh ingredient, Caerphilly cheese. But a word of caution: "Caerphilly is a very sharp cheese that gives the rarebit its distinctive flavor. If you can't find it, ask your cheese monger for the absolute sharpest Cheddar cheese he has," Wellman suggests. "To test it, take a bite; if it bites you back, it's a winner." If it's a more substantial meal you're looking for, consider Swansea fish cakes with a cockle sauce and minted peas, a dish that's popular in Wales' capital of the same name. "This recipe highlights a ubiquitous ingredient of Welsh cuisine: local seafood," says Wellman. "Fresh fish, especially cod, is used to create a multitude of local dishes, including the all-time favorite, fish cakes." Once found only in

93. Food Standards Agency - Get Cooking! The aim of ‘Get cooking! is to provide trainers with a toolkit to teach young people, broadly between the ages of 14 and 25, some basic cooking skills in a http://www.food.gov.uk/wales/nutwales/getcooking/

Search our sites Advanced search Tips Homepage Wales/Cymru ... Nutrition work in Wales Get Cooking! Home News Centre Nutrition Safety and Hygiene ... Mobile/PDA/Email Updates Get Cooking! The aim of ‘Get Cooking!' is to provide trainers with a toolkit to teach young people, broadly between the ages of 14 and 25, some basic cooking skills in a community setting. The aim is to give them: a sense of achievement increased confidence to cook an enjoyable experience There are six weekly sessions and, by the end of the course, it is expected that participants will feel more motivated about cooking for themselves. They are also expected to understand some basic principles concerning healthy eating and food hygiene so they can apply them to their own health and well-being. Get Cooking! - Trainers’ Guide PDF version - 706KB Get Cooking! - Week 1 recipes PDF version - 237KB Get Cooking! - Week 2 recipes PDF version - 326KB Get Cooking! - Week 3 recipes PDF version - 363KB Get Cooking! - Week 4 recipes PDF version - 420KB Get Cooking! - Week 5 recipes PDF version - 354KB Get Cooking! Alternative Recipes

94. Food Standards Agency - FSA Wales Launches On-line ‘Get Cooking!’ Resource FSA Wales has recently launched a new cooking resource, for those who work with young people. Get cooking! is an online resource for those leaders who http://www.food.gov.uk/wales/pressreleases/2005/may/getcookingpress

Search our sites Advanced search Tips Homepage Wales/Cymru ... Wales Press Releases FSA Wales launches on-line ‘Get Cooking!’ resource Home News Centre Nutrition Safety and Hygiene ... Mobile/PDA/Email Updates FSA Wales launches on-line ‘Get Cooking!’ resource Friday, 27 May 2005 Ref: WA24/O5CK FSA Wales has recently launched a new cooking resource, for those who work with young people. 'Get Cooking!' is an on-line resource for those leaders who wish to teach their group a basic understanding of cooking, food hygiene and healthy eating. At the end of the six-week course the young people should feel more motivated about cooking for themselves and their friends, and also understand some basics principles on health and hygiene. The resource comprises a trainers' guide and 30 recipe cards. The trainers' guide sets out the structure of the course, and identifies the equipment and ingredients that will be required. The six-week course has been designed to be easy to use and flexible, and contains all the information that is needed. It is easy to follow and guides the leader step by step through each of the areas to be covered. As well as standard ingredients and method, the recipe cards also include nutrition information and comprehensive tips on healthy eating, money saving and food safety for that particular dish.

95. Wales On The Web: Food And Drink Dudley is a cookery programme on S4C hosted by Dudley Newburry. provides a wide range of information on cookery and has access to many welsh recipies. http://www.walesontheweb.org/cayw/index/en/641/5

Home Main Headings A - Z Listing New Resources ... Ask Cymru In: All Headings Arts and Recreation Computers etc. History and Geography Language Literature Religion Science Social Sciences Technology Search For: The Gateway to internet resources relating to Wales Cymraeg About CAYW What is CAYW? Contact Us Validation Linking to CAYW CAYW Guides Online News Libraries and Archives Curriculum Cymreig Culture/heritage bodies ... Voluntary sector Partners National Library of Wales Cymru ar-Lein Main Headings Food and drink ... Cooking WWW = Websites eGov = eGovernment CW = Collections Wales Dudley Dudley is a cookery programme on S4C hosted by Dudley Newburry. His website provides a wide range of information on cookery and has access to many Welsh recipies. The website also has a history of Welsh cuisine. There is also a section on Welsh food and kitchenware suppliers and Welsh beef. Author: See Also: Cooking Food Heroes Wales English The BBC television programme Food Heroes follow Rick Stein's journey around Britain to find the best local and regional foods. These pages contain his coverage of Wales. The site contains traditional recipes, a directory of Welsh food producers and a directory of the best restaurants in Wales. Author: BBC See Also: Cooking Traditional Welsh Recipes English Here you will find a dozen traditional Welsh recipes, including Bara Claddu and Glamorgan Sausages.

96. Printed Materials Collection - Welsh Cookery: A Bibliography Of Sources On Welsh welsh cookery a bibliography of sources on welsh food and cookery. This is a list of titles on welsh cookery, chosen from the holdings of the Printed http://www.llgc.org.uk/lp/lp0229.htm

Welsh cookery: a bibliography of sources on Welsh food and cookery This is a list of titles on Welsh cookery, chosen from the holdings of the Printed material collection. The list is intended to be a starting point for research on this topic rather than as a comprehensive bibliography. Some of the titles may be found on the open shelves in the Printed material collection's Reading Room. Users should, however, search for records for the majority of these titles on one of the OPAC databases in order to request them, or to search for other relevant works. Users should also search the microfiche catalogue for details of titles not currently found on the OPAC. Baking in Wales , S.M. Tibbott, (Cardiff: National Museum of Wales, 1991) A book of Welsh bakestone cookery , Bobby Freeman, (Talybont: Lolfa, 1984) A book of Welsh bread , Bobby Freeman, (Talybont: Lolfa, 1983) A book of Welsh country cakes and buns , Bobby Freeman, (Talybont: Lolfa, 1987) A book of Welsh country puddings and pies , Bobby Freeman, (Talybont: Lolfa, 1984) A book of Welsh fish cookery , Bobby Freeman, (Talybont: Lolfa, 1984) A book of Welsh soups and savouries , Bobby Freeman, (Talybont: Lolfa, 1987) Bwydydd Cymreig , Mair Morris, ([S.l.]: Mair Morris, 1956)

97. Casgliad Deunydd Printiedig - Bwyd A Choginio: Llyfryddiaeth O Ffynonellau Cymre Lamb, leeks and laverbread the best of welsh cookery, Gilli Davies, welsh country cookery traditional recipes from the country kitchens of Wales, http://www.llgc.org.uk/lp/lp0233.htm

Bwyd a choginio: ffynonellau Cymreig ar goginio OPAC yr Adran er mwyn eu harchebu, neu er mwyn chwilio am gyfrolau ac erthyglau eraill ar y testun hwn. Dylid hefyd chwilio'r catalog microffis am leoliadau'r teitlau nad ydynt i'w cael ar yr OPAC. Baking in Wales , S.M. Tibbott, (Cardiff: National Museum of Wales, 1991) A book of Welsh bakestone cookery , Bobby Freeman, (Talybont: Lolfa, 1984) A book of Welsh bread , Bobby Freeman, (Talybont: Lolfa, 1983) A book of Welsh country cakes and buns , Bobby Freeman, (Talybont: Lolfa, 1987) A book of Welsh country puddings and pies , Bobby Freeman, (Talybont: Lolfa, 1984) A book of Welsh fish cookery , Bobby Freeman, (Talybont: Lolfa, 1984) A book of Welsh soups and savouries , Bobby Freeman, (Talybont: Lolfa, 1987) Bwydydd Cymreig , Mair Morris, ([S.l.]: Mair Morris, 1956) Ceredigion country cooking, Ceredigion Country Comforts , (Cardigan: [Ceredigion Country Comforts], 1981) Coginiaeth a threfniadaeth deuluaidd cyfaddas i anghenion gwragedd gweithwyr Cymr u, S.A. Edwards, (Dinbych: Gee a'i Fab, 1889) Coginio gyda Dudley , Dudley Newbery, (Talybont: Lolfa, 1996) Coginio traddodiadol: bara ceirch a rhai bwydydd eraill , S.M. Tibbott, (Caerdydd: Amgueddfa Genedlaethol Cymru, 1982)

98. British Cookbooks Great British cooking A WellKept Secret Mrs. Beeton s Best of British Home cooking A Cook s Celebration of Ireland in an Irish Country Kitchen http://www.britannia.com/cooking/cookbooks.html

Search Britannia Britannia Departments Travel History British Life Shopping Britannia Favourites NEW! Britannia Tours London Guide Wales Guide Monarchs of Britain NEW! Biographies British Government UK Newspapers Online Earth Mysteries ... What's Cooking British Cooking Great British Cooking: A Well-Kept Secret Mrs. Beeton's Best of British Home Cooking Seven Centuries of English Cooking The Lake House Cookbook ... The Two Fat Ladies Full Throttle Welsh Cooking Traditional Food from Wales Celtic Cooking Celtic Cookbook : Traditional Recipes from 6 Celtic Lands Celtic Folklore Cooking Irish Cooking McGuire's Irish Pub Cookbook A Cook's Celebration of Ireland in an Irish Country Kitchen The Irish Heritage Cookbook Featured Book The Two Fat Ladies Full Throttle Britannia Shortcuts TOURS Tours Directory City of Winchester Magical History Tour TRAVEL Travel Directory Planning Resources Reservations Centre Guide to London Wales Scotland Earth Mysteries COLUMNISTS Ray Betts Brenda Ralph Lewis HISTORY History Directory New!-Biographies King Arthur Historical Documents Europe in Retrospect MONARCHY GATEWAY Monarchs Directory Monarchs Biographies Diana Remembered PANORAMA Panorama Directory News Sports What's Cooking GOVERNMENT Government Directory Prime Ministers THE ARTS Arts Directory Museums Literature Theatre BUSINESS CENTRE Business Directory SHOPPING Storefront Books Music Magazines Corporate Hospitality Concert Tickets London Theatre Tickets London Hotels

99. Hunting The Welch Rabbit, Hearth To Hearth Article, JOA&C May 2000 Issue And what intriguing utensils are involved in its cookery that would bring it to this column? Surprisingly, it seems there was not only a welsh Rabbit, http://www.journalofantiques.com/hearthmay.htm

Journal Home Page Contents Page Brimfield FleaMarkets.Com Brimfield Country Store ... Subscribe Is it Welsh Rabbit or Rarebit? Despite their similarities, the original Rabbits took a more luxurious form than the modern American melted cheese sandwich or French Crocque Monsieur, resembling Swiss Fondues or Raclettes more than anything. Their ingredients were simplicity itself, as the cheese itself was the star. Traditionally a good Cheshire was enhanced by the addition of wine, ale, or beer, mustard, salt or pepper. In its later Ameri can forms, eggs and milk replaced the wine and ales, perhaps because of the temperance movement and the dish's place in family suppers. Likewise blends of mild and strong cheeses were suggested to balance flavor and meltability, and thereby approached the white and bland character dictated by the culinary ideals of the day. Next the crisp toast was arranged on a plate or platter, sometimes with crusts removed, sometimes buttered, and sometimes sprinkled with ale or wine. Over this you arranged the cheese or cheese mixture. Now consider the cheese. Some early recipes asked the cook to cut or shave the cheese in slivers for melting, with or without beer or wine. Others simply required an intact slab for direct toasting. In the first case, the cheese might be piled on the toast and melted in a tin reflecting oven at the fireside, or melted with wine or ale in a small pipkin (ceramic or bronze saucepan). Slabs of cheese were sometimes toasted, in a buttered dish over which a heated implement was passed. This kept the cheese in its slab shape and firm enough to flip it and toast on the other side. In either case, most Rabbits were given a final toasting, during which the surface bubbled slightly and a lovely golden-brown glaze formed.

100. Recipes : Welsh Rarebit : Food Network Cook Time 10 minutes Yield 4 servings as a side dish Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26813,00.html

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