Welsh rarebit fish called bummalo)". The entry in Merriam-Webster's "Dictionary of English Usage" is "Welsh rabbit, Welsh rarebit" and states: "When Francis Grose defined Welsh rabbit in "A Classical Dictionary of the Vulgar Tongue" in 1785, he mistakenly indicated that rabbit was a corruption of "rarebit". It is not certain that this erroneous idea originated with Grose..." In his 1926 edition of the "Dictionary of Modern English Usage", the grammarian H. W. Fowler states a forthright view: "Welsh Rabbit is amusing and right. Welsh Rarebit is stupid and wrong." The notion that toasted cheese was a favourite dish irresistible to the Welsh
Rabbit stew Rabbit stew Rabbit stew, also referred to as hare stew when hare is used, is a stew prepared using rabbit meat as a main ingredient. Some traditional regional preparations of the dish exist, such as "Coniglio All' Ischitana" on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France. Hare stew dates back to at least the 14th century, and was published in "The Forme of Cury" during this time as a recipe for stewed hare. Rabbit stew is a traditional dish of the Algonquin people, and is also a part of the cuisine of the