Yorkshire rabbit.

Yorkshire recipes will be the theme of the rest of the week – by which I mean they must have ‘Yorkshire’ in the title. Today, to add to our collection of variations on a theme of Welsh Rabbit (HERE and HERE) , I give you Yorkshire Welsh Rarebit, which you will all now realise is incorrectly named. It also uses Cheshire Cheese. But – my selection criterion was only that it must have Yorkshire in the name.

Yorkshire Rarebit.
4 oz Cheshire cheese
½ oz. butter
3 tablespoonfuls milk.
A little vinegar, mustard, pepper,
2 slices buttered toast.
2 poached eggs.
Cut cheese into small pieces, place them in a saucepan with the butter and milk, add a little made mustard, a few drops of vinegar, and pepper to taste. Stir and cook gently until the mixture resembles thick cream. Meanwhile prepare two slices buttered toast, and pour cheese preparation over toast. Then lay a poached egg on each piece of toast.
From: The Yorkshire Observer (newspaper) cook book, 1934-5.

P.S. Before you ask, Yorkshire Pudding (and Toad in the Hole) is HERE