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Tomato Rarebit

[1]Rarebit is a Welsh dish that is basically cheese on toast.

This tomato rarebit recipe came from a British book, “Delicious Vegetarian Cooking” by Ivan Baker. I have a 1972 edition which is a direct reprint of the original book published in 1954. According to the author, “This book should do much to dispel the misconception people have about vegetarian cookery – that it lacks variety and is not very tasty.”

Original text from the book is italicized. My notes are not italicized.

Tomato Rarebit

Rarebit Topping

2 oz grated cheese – approx 1/4 cup
1 cup bread crumbs
1/2 oz butter
– approx 1 Tablespoon
1/4 pint milk
– approx 1/2 cup
pinch each: salt, pepper, nutmeg

In the end, the crusty, cheesy topping is a nice counterbalance to the hot juicy tomato. I’d probably use a sharper cheese and perhaps add a little bit of beer or ale into the rarebit mixture. At first, I almost skipped the wheat toast, but was happy with it as the tomato juice moistened the bread even more.

My other taster found the tomato rarebit to be a substantial and filling meal or a “workman’s alternative to a ploughman’s lunch.”