Irish rarebit is a twist on the classic Welsh rarebit recipe, both of which primarily use bread and cheese for this comfort food creation.
After reading the title, I know there are probably a few questions running through your mind.
This post may contain Amazon affiliate links for your convenience, at no additional cost to you.
Are you confused about why it’s called ‘Irish Rarebit’ when you’ve probably only ever heard of Welsh rarebit?
Irish Rarebit vs. Welsh Rarebit
Allow me to explain about Irish rarebit vs. Welsh rarebit. First of all, just to make sure you know that ‘rarebit’ is pronounced just like ‘rabbit’ (the rare-bit pronunciation is becoming more acceptable) although there is no rabbit involved, thank goodness, because we used to have two lovely bunnies as pets: Hazel and Primrose! Weren’t they adorable?
Rarebitis essentially a glorified ‘cheese on toast’ recipe. Most people have probably heard of Welsh Rarebit, but I am one of those who had never heard of Irish Rarebit until I was perusing my Mrs. Beeton’s cookbook and was very intrigued when I saw it.
Another classic recipe from Mrs. Beeton, Victoria sponge cake
Irish rarebit, unlike Welsh rarebit has no beer. This is even more confusing when you realize Welsh rarebit includes Guinness (made in Ireland) whereas Irish rarebit does not! Yikes! Strangely enough, Irish rarebit includes a bit of a surprise ingredient with chopped gherkins. Many Welsh rarebit recipes include an egg yolk or two, but I have never used eggs in my rarebit. This a great idea for an easy St. Patrick’s day meal, too.
Whether you use a nice Irish cheddar, or another melty cheese (like the spiced Havarti I once tried) this Irish rarebit is fabulous. I hope you enjoy this recipe and are inspired to create your own the cheese that is to your liking.
Irish Rarebit Recipe
adapted from a Mrs. Beeton recipe makes 4 servings FULL PRINTABLE RECIPE BELOW
Ingredients
butter
milk
Irish cheddar (like Kerrygold Dubliner or you can use another melty cheese)
white vinegar (use Guinness for a really Irish rarebit, although it’s not authentic for an Irish rarebit)
4 pieces of thick crusty bread, toasted on one side only (I used my own No Knead Bread)
Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth. Add the vinegar/Guinness, mustard, black pepper and gherkins; stir to combine and remove from heat.
Allow to cool slightly, stirring occasionally. Preheat the broiler (grill) then place the four pieces of toast on a baking sheet and divide the cheese mixture evenly between them.
Place under the broiler, until bubbly and browned.
Serve with gherkins/cornichons, and a small salad, if desired. It’s perfect for St Paddy’s Day (yes, it’s Paddy, not Patty)!
Try different types of cheese to your liking.
Don’t miss another recipe or travel post; sign up for my free subscription.
Irish Rarebit
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
A twist on a classic Welsh Rarebit.
Ingredients
1 oz butter (1/4 stick)
3 Tbsp milk
8 oz Irish cheddar (like Kerrygold Dubliner or you can use another melty cheese)
1 tsp white vinegar
1 tsp prepared English mustard (or substitute your favorite mustard, or omit)
freshly grated black pepper, to taste
2 Tbsp chopped gherkin or cornichons
Instructions
Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth. Add the vinegar, mustard, black pepper and gherkins; stir to combine and remove from heat.
Allow to cool slightly, stirring occasionally. Preheat the broiler (grill) then place the four pieces of toast on a baking sheet and divide the cheese mixture evenly between them.
Place under the broiler, until bubbly and hot; place on plates and serve with gherkins/cornichons and salad, if desired.
Notes
I have used an herbed Havarti cheese which was delicious as well!
Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍
Christina’s Cucinais a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking toAmazon.com.
Welsh rarebit or Welsh rabbit (/ˈrɛərbɪt/ or /ˈræbɪt/) is a dish of hot cheese sauce served on toasted bread. The original 18th-century name of the dish was the jocular "Welsh rabbit", which was later reinterpreted as "rarebit", as the dish contains no rabbit.
Is welsh rarebit just cheese on toast? No! Cheese on toast is made by grilling slices of pure cheese on toasted bread whereas welsh rarebit is a grilled cheese based sauce made from cheese, flour, beer and often added egg.
An indulgent twist on the more traditional Welsh Rarebit. This savoury treat is expertly made by combining our West Country Farmhouse Cheddar with Worcestershire sauce, mustard, a whole egg and a drop of Fortnum's Ale with dry-cured bacon. A favourite in our restaurants.
Rabbits have never had a purpose as farm animals, meaning they did not have the same opportunity to become a popular meat in American households. Since rabbits never became a popular meat from the agricultural industry, a stigma was attached to the meat itself.
An indulgent savoury treat, this potted-version is made to the exact recipe that's been used at Fortnum's for decades – cheddar cheese mixed with mustard, Worcestershire sauce, a whole egg and a drop of Fortnum's Ale.
Rarebit makes a fantastic light supper or hearty snack to have at a pub after a few pints of beer. A simple mixture of sharp cheddar cheese, beer, cayenne, and mustard served hot on crisp toast can be topped with an egg, if you're in the mood for a runny yolk.
Like fondue, it all starts with a cheese sauce. Whereas fondue tends to lean into an Alpine cheese and white wine flavor profile, for Welsh rarebit, shredded Cheddar cheese gets whisked into a pot of simmering beer or ale. Sometimes milk is also used.
The classy classic toasted sandwich with cheese is called a toastie in the UK. Toasties in Great Britain can have a variety of cheese on them, but often most common are cheddar-like cheeses.
The classic British staple, suitable as breakfast, lunch dinner or a snack, is a dish consisting of a hot cheese-based sauce (typically containing butter, milk, beer, Worcestershire sauce, dry mustard, ground black pepper, flour, salt and Cheddar cheese) served over slices of toasted bread, best enjoyed with a generous ...
Welsh rarebit (aka Welsh rabbit) is basically a non-Swiss cheese fondue, generally enriched with egg, poured over toast and typically broiled until brown.
In restaurants, rabbit meat is often called “coney” or “lapin.” “Coney,” derived from the Anglo-Norman term, was commonly used in medieval England, while “lapin,” a French term, is widely used in contemporary fine dining establishments.
But are they really the same thing? Yes! As it turns out, both terms are correct since they are just different names for the same animal. The term "bunny" is more colloquial and informal, while the word "rabbit" is more scientific and formal.
In different cuisines, rabbit meat may be referred to as “lapin” in French cuisine, “coniglio” in Italian cuisine, and “conejo” in Spanish cuisine. However, the most common and widely used term is still “rabbit meat.”
Hobby: Shopping, Table tennis, Snowboarding, Rafting, Motor sports, Homebrewing, Taxidermy
Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.