A Delicious Cheese Spread, Welsh Rabbit from 1788

Jonathan Townsend

Posted on March 14 2017

Today’s recipe is from Richard Briggs’ 1788 cookbook, “The English Art of Cookery” It’s for a delicious and easy cheese spread. Jon shows first how to make it, then he demonstrates three ways to serve it, including an authentic recipe for Welsh rabbit, a very popular Tavern food of the day!

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