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Welsh rarebit or Welsh rabbit (/ ˈ r ɛər b ɪ t / or / ˈ r æ b ɪ t /) [1] is a dish of hot cheese sauce, often including ale, mustard, or Worcestershire sauce, served on toasted bread. [2] The origins of the name are unknown, though the earliest recorded use is 1725 as "Welsh rabbit" (possibly ironic or jocular as the dish contains no ...
Welsh Rarebit is a British radio variety show broadcast from Cardiff by the BBC between February 1940 and December 1952. The title was taken from the dish of the same name. The show's most lasting legacy remains its closing song, "We'll Keep a Welcome". [1]
Rarebit Fiend appeared in the Evening Telegram, a newspaper published by the Herald. For contractual reasons, McCay signed the strip with the pen name "Silas". The strip had no continuity or recurring characters, but a recurring theme: a character has a nightmare or other bizarre dream, usually after eating a Welsh rarebit—a cheese-on-toast ...
Welsh cuisine (Welsh: Ceginiaeth Cymreig) encompasses the cooking styles, traditions and recipes associated with Wales.While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and Glamorgan sausage have all been regarded as symbols of Welsh food.
Evan Eynon Evans (18 May 1904 – 1989) billed as Eynon Evans and also known as E. Eynon Rees, was a Welsh writer and film actor of the 1950s, mainly known for his radio and television work. During the 1940s he appeared on the BBC radio variety show Welsh Rarebit as the comedic character Tommy Troubles, reaching an audience of 12 million. [1]
Add the garlic and cook, stirring constantly, until soft and fragrant, 1 minute. Sprinkle the flour over the garlic and cook, whisking, for 1 minute. Gradually whisk in the beer until smooth.
Welsh folk rarely ate rabbit due to the cost and as land owners would not allow rabbit hunting, so the term is more likely a slur on the Welsh. [13] [30] [31] The name evolved from rabbit to rarebit, possibly to remove the slur from Welsh cuisine or due to simple reinterpretation of the word to make menus more pleasant. [32]
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