Honorable mention in the 27 Sep 1903 Sunday Times Recipes (reference)
"welsh rarebit" by tristankenney is licensed under CC BY 2.0
Ingredients:
¼ lb (115 g) rich, mild cheese
Parmesan cheese to taste
2 oz (60 g) of butter
3 tablespoons of beer
½ teaspoon of made mustard
salt to taste
1 egg
Several slices of thick toast
Method:
Put cheese, Parmesan, butter, beer, mustard and salt in a small saucepan and stir until quite melted and smooth
Beat in a whisked egg and pour on to squares of thickly buttered toast
Serve as quickly as possible for this dish to spoil if kept waiting
Submitted by Mrs A. Hendry, Richmond, East Fremantle