John Harman’s “Welsh Rabbit”


John Harman's "Welsh Rabbit"

Recipe from John Harman’s “little black book” of recipes. In the 1961-1962 Brochure, Mr. Harman added the following note to this Rabbit recipe: “You cannot make a good Welsh Rabbit using young cheese. You can make an outstanding one with our Cheese.”
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 - 8 servings


  • 1 double boiler
  • 1 mixing bowl or measuring cup to whisk eggs and ale together


  • 2 Tbsp Butter
  • 1 Pound Harman’s Aged Cheddar grated or finely chopped
  • ½ tsp Dry Mustard
  • 1 Pinch Cayenne Pepper (to taste)
  • ½ tsp Salt
  • 1 tsp Worcestershire Sauce (to taste - in some recipes, much more is added)
  • ½ cup Beer or Ale
  • 2 Eggs lightly beaten
  • 8 slices toasted bread


  • Melt butter in the top of the double boiler.
  • Add cheese, stirring constantly until cheese melts.
  • Add seasonings.
  • Combine ale and eggs in a mixing bowl and whisk until just combined.
  • Add egg mixture to cheese. Stir until thickened.
  • Serve at once on prepared toast.


The key to this recipe is keeping all the ingredients well mixed and at a temperature just warm enough to melt the cheese and cook the egg. 
If fat separates from cheese it means your mixture is getting too hot. Remove from the stove and beat with a rotary beater or electric mixer until smooth, then serve right away.