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
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.