[WELSH a. + RABBIT sb.1 Cf. Scotch rabbit SCOTCH a. 4, and, for the jocular use of the noun, CAPON sb. 3.] A dish consisting of cheese and a little butter melted and mixed together, to which are added ale, cayenne pepper, and salt, the whole being stirred until it is creamy, and then poured over buttered toast: also, simply, slices of toasted cheese laid on toast.
1725. J. Byrom, Rem. (1854), I. I. 108. I did not eat of the cold beef, but of Welsh rabbit and stewed cheese. Ibid., 109. I had a scollop shell and Welsh rabbit.
1747. Mrs. Glasse, Cookery, ix. 97. To make a Welch-Rabbit. Toast the Bread on both Sides, then toast the Cheese on one Side, and lay it on the Toast, and with a hot Iron brown the other Side.
1771. in Mme. D’Arblay, Early Diary (1889), I. 130. When we meet to browse over a pot of Castalian Porter and a Welsh Rabbit.
1825. Scott, 12 Oct., in Fam. Lett. (1894), II. xxiii. 354. A welch rabbit and a tankard of ale.
1854. Thackeray, Newcomes, i. A desire for welsh-rabbits and good old glee-singing led us to the Cave of Harmony.
1876. Fr. E. Trollope, Charming Fellow, II. xi. 164. She had … prepared a welsh rabbit … for a little party of friends.
