Welsh Rabbit, Chapter II.

"Welsh rabbit" has captured the interest of readers of this blog. I thank you for your interest, and give you two more variations. I leave it to you to ponder upon the issue of ethnic slurring in the names of these dishes.

From “The Boston Cooking School Cookbook”, by Fanny Farmer Merritt, 1918:

English Monkey.
1 cup stale bread crumbs; 1/2 cup soft mild cheese, cut in small pieces; 1 cup milk; 1 tablespoon butter; 1 egg; 1/2 teaspoon salt; Few grains cayenne
Soak bread crumbs fifteen minutes in milk. Melt butter, add cheese, and when cheese has melted, add soaked crumbs, egg slightly beaten, and seasonings. Cook three minutes, and pour over toasted crackers which have been spread sparingly with butter.

From Mrs Beeton’s "Household Manual", 1861:

Scotch Woodcock.
INGREDIENTS: A few slices of hot buttered toast; allow 1 anchovy to each slice. For the sauce, - ¼ pint of cream, the yolks of 3 eggs.
Mode. - Separate the yolks from the whites of the eggs; beat the former, stir to them the cream, and bring the sauce to the boiling point, but do not allow it to boil, or it will curdle. Have ready some hot buttered toast, spread with anchovies pounded to a paste; pour a little of the hot sauce on the top, and serve very hot and very quickly.
Time. – 5 minutes to make the sauce hot.
Sufficient. – Allow ½ slice to each person.
Seasonable at any time.