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Golden Buck
1/2 teaspoonful lemon juice 1/2 oz. (1 tablespoonful) 2 tablespoonfuls ale butter Pepper and salt to taste 1/2 teaspoonful Worces- Finger shaped pieces hot buttered toast tershire sauce Grate or chop the cheese finely, put it in a saucepan with the butter and ale, and stir it over the fire until it is the consistency of cream.
Then add the eggs well beaten, the Worcestershire sauce, lemon juice, salt and pepper to taste.
Stir this over the fire until the mixture thickens.
Arrange the toast on a hot platter, pour the mixture over it and serve immediately. II2 Another method. Make four pieces of buttered toast and keep them hot. Poach four eggs, and trim them neatly. Put one-half pound of grated or chopped cheese into a saucepan, add five tablespoonfuls of ale, salt and pepper to taste, stir over the fire until melted. Pour over the toast, placing a poached egg on each piece. Serve very hot.
A Welsh rarebit enriched with egg, given here in two forms: one where beaten eggs are stirred into the melted cheese, and one where a poached egg is set on top. The second version carries complete quantities and is the easier of the two to follow.
- Incomplete first listThe opening ingredient list has lost its cheese weight and its number of eggs; it does still give 1/2 oz butter and 2 tablespoonfuls of ale. For the missing cheese quantity, the second method's 1/2 lb of grated cheese, which covers four pieces of toast, is the only figure the page supplies.
- The hinge: low heatMelt the cheese over the gentlest possible heat and never let the mixture approach a simmer. Overheated cheese breaks, throwing off oil and leaving stringy curds; kept below a bubble it stays the "consistency of cream" the recipe asks for.
- Eggs will scramble if hurriedIn the first method the beaten eggs go into hot cheese, which is a custard in disguise. Off the heat or over very low heat, stirring constantly, or you get cheesy scrambled egg rather than a smooth sauce.