Welsh Rabbit
Let the Welsh tell their own tale in the words of Lady Llanover :- "Welsh toasted cheese and the melted cheese of England are as different in the mode of preparation as is the cheese itself; the one being only adapted to strong digestions, and the other being so easily digested that the Hermit frequently gave it to his invalid patients when they were recovering from illness. Cut a slice of the real Welsh cheese, made of sheep and cow's milk; toast it at the fire on both sides, but not so much as to drop; toast a piece of bread less than a quarter of an inch thick, to be quite crisp, and spread it very thinly with fresh cold butter on one side (it must not be saturated with butter); then lay the toasted cheese upon the bread, and serve immediately on a very hot plate. The butter on the toast can of course be omitted if not liked, and it is more frequently eaten without butter."
It is quite intelligible that one cheese should be more wholesome than another; but that there is any marked difference in digestibility between cheese toasted and cheese melted or stewed, it is difficult to believe.
In case the wandering Englishman should suddenly feel in his travels a sort of home-sickness, and desire to partake of Welsh rabbit, let it be known that in Viard's cookery book, which has a great reputation, the receipt is quite correctly given; and that on this authority the said Englishman may safely call either for Wouelche Rabette, or for Lapin Gallois.
Wheatears, or Fallowchat WESTPHALIA HAMS are exceedingly good-perhaps better than ever they were; but yet, and but yet-they are not what they were. They made a name for themselves in Europe, being hams of the wild boar. They were among hams what game is among other flesh. They are so no longer. They have lost their distinctive quality. It does not follow that they are less to be desired: they are indeed still so good that the Germans eat them raw, and think it a desecration to cook them. This of course implies that they are well smoked, and that they are cooked enough by fumigation.