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
Creamed eggs on toast a way to use up leftovers, common additions include chopped ham, veal, chicken, lobster, cooked asparagus and peas. Variations include Eggs Goldenrod, made by reserving the yolks and sprinkling them over the dish after the cream sauce has been poured on the toast, and Eggs à la Bechamel, substituting croutons fried in butter for the toast and poached or soft-boiled eggs for the hard-boiled eggs. In this case, the cooked eggs are placed on the croutons and the sauce poured over both. In many families this dish has become a traditional Easter brunch fare. The tradition starts with everyone donating