Welsh rarebit 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
Welsh rarebit 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