Welsh rarebit considered to be a supper or tavern dish, based on the fine cheddar-type cheeses and the wheat bread [...] . Surprisingly, it seems there was not only a Welsh Rabbit, but also an English Rabbit, an Irish and a Scotch Rabbit, but nary a rarebit." Michael Quinion writes: "Welsh rabbit is basically cheese on toast (the word is not 'rarebit' by the way, that's the result of false etymology; 'rabbit' is here being used in the same way as 'turtle' in 'mock-turtle soup', which has never been near a turtle, or 'duck' in 'Bombay duck', which was actually a dried
Rabbit stew rabbit that has been cut at the joints in a process called jugging. The blood of the hare or rabbit is traditionally included in jugged hare, which serves to thicken and enrich the dish. Additional ingredients in both dishes include typical stew ingredients such as vegetables and spices. Wine, such as Port, and juniper berries are used in jugged hare. Jugged hare is a traditional dish in Great Britain and France, and used to be a staple food in Great Britain. Jugged hare is included in early editions of the book "The Art of Cookery made Plain and Easy". The