poured into the double boiler. Nothing now remains to be done
except to stir and cook down to proper consistency over a fairly
slow flame. The finale has not arrived until you can drip the
rabbit from the spoon and spell the word _finis_ on the surface.
Pour over two pieces of toast per plate and send anyone home who
does not attack it at once.

This is sufficient for six gourmets or four gourmands.

_Nota bene_: A Welsh Rabbit, to be a success, should never be of the
consistency whereby it may be used to tie up bundles, nor yet should
it bounce if inadvertently dropped on the kitchen floor.


Lady Llanover's Toasted Welsh Rabbit

Cut a slice of the real Welsh cheese made of sheep's and cow's
milk; toast it at the fire on both sides, but not so much as to
drop (melt). Toast on one side a piece of bread less than 1/4
inch thick, to be quite crisp, and spread it very thinly with
fresh, cold butter on the toasted side. (It must not be
saturated.) Lay the toasted cheese upon the untoasted bread side
and serve immediately on a very hot plate. The butter on the
toast can, of course, be omitted. (It is more frequently eaten
without butter.)

From this original toasting of the cheese many Englishmen still call
Welsh Rabbit "Toasted Cheese," but Lady Llanover goes on to point out
that the Toasted Rabbit of her Wales and the Melted or Stewed Buck
Rabbit of England (which has become our American standard) are as