Welsh rarebit 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.
Tongue toast instead of beef tongue. Tongue toast was also served as an hors d'oeuvre, prepared in a similar fashion to a French toast preparation, as a star-shaped appetizer stamped out of buttered toast with mustard butter added to it. Tongue toast Tongue toast is a traditional open sandwich prepared with sauteed beef tongue and scrambled eggs. It is seasoned to taste with black pepper and onions. The tongue was sometimes served on buttered toast with a poached egg instead of a scrambled one. While it was primarily prepared as a dish for breakfast, it was also eaten for lunch and dinner.