“An Organized Disturbance…”

A Bunny Imperious

American Charles N. Miller’s 12-page tribute to Welsh rabbit was written in 1899. It is one of the great tributes to a food, although hardly known from our survey. We think it rivals Charles Lamb’s famous paean to roast pig.

A sample of Miller’s drollery:

 

 

Bass Extra Pale Ale is Miller’s “first, best, perfect corroborant”! Today we might say the best buddy, or “wingman” in U.K. parlance, for Welsh Rabbit.

Bass beer is still available. And Welsh rabbit, well, you don’t see it all that much. A renewal of both is in order.

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Note re image: Image above is from the HathiTrust digital library, as linked in the text. All intellectual property therein belongs solely to the lawful owner, as applicable. Used for educational and historical purposes. All feedback welcomed.

2 thoughts on ““An Organized Disturbance…””

  1. Cheese on toast – a teatime favourite from way, way back as kids at home. Sometimes with cooked tomato, or tomato slices grilled on top. There was one option in the cafe at our local department store in Streatham with a nicely grilled rasher of bacon on top ……

    In the University Union at Newcastle they did a fine cheese on toast, the cheese having been grated, and then creamed with either mayonnaise, or more likely salad cream, and a little mustard, and then thickly spread on bread that had been grilled on one side, and then grilled to a bubbling brown. And even better, turn it into a sandwich with a buttered slice of toast liberally spread with a good bitter marmalade. That with a pint mug of tea was a perfect breakfast – and hangover killer before the first lecture!

    And thereby stimulates a trail – of Scotch Woodcock and other gentlemanly savouries, still served in the better dining rooms ……

    https://www.theguardian.com/lifeandstyle/wordofmouth/2012/jan/09/savoury-course-endorse

    And we’re told the best cheese on toast is made with stout!

    https://www.theguardian.com/lifeandstyle/2013/feb/16/how-to-make-cheese-on-toast

    • Excellent, thanks. Good to know this quintessentially British speciality is still doing well on the home front. That the Guardian has investigated this area is encouraging!
      Gary

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