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Rabbit (rare-Bit), Welsh

Take a slice of bread about half an inch thick. Cut off the crust, toast it lightly, and butter it. Cut it in halves, and lay upon each half a slice of good Stilton or Cheshire cheese. Put the toasts in a cheese-toaster before a clear fire, and let them remain until the cheese is equally done. Serve the rabbit, or rare-bit, very hot, with pepper, salt, and made mustard. Some cooks toast the cheese partially in a Dutch oven, before laying it on the toast. Time to toast the cheese, a few minutes. The length of time varies with the quality of the cheese. (See also RARE-BIT, WELSH, and CHEESE, TOASTED.)