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
Elizabeth David range of subjects; she abominated the word "crispy", demanding to know what it conveyed that "crisp" did not; she confessed to an inability to refill anybody's wineglass until it was empty; she insisted on the traditional form "Welsh rabbit" rather than the modern invention "Welsh rarebit"; she poured scorn on the "Guide Michelin's" standards; she deplored "fussy garnish ... distract[ing] from the main flavours"; she inveighed against the "ersatz": "anyone depraved enough to invent a dish consisting of a wedge of steam-heated bread spread with tomato paste and a piece of synthetic Cheddar can call it a pizza." While running