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.
Rabbit stew dish to be black in color, whereas the recipe for rabbit stew calls for it to be a bit lighter in color compared to the hare stew. Hare stew is included in volume 2 of "Le Ménagier de Paris", which was first published in print form by Baron Jérôme Pichon in 1846. This recipe called for the use of several spices, including ginger, nutmeg, cinnamon, grain of paradise, cloves and pepper, or other exotic spices. These spices were expensive during this time. Rabbit stew is a traditional dish of the Algonquin people, an indigenous people of North America. Rabbit stew