The Venerable Yorkshire Buck

Spread 1/2-inch slices of bread with mustard and brown in hot
oven. Then moisten each slice with 1/2 glass of ale, lay on top a
slice of cheese 1/4-inch thick, and 2 slices of bacon on top of
that. Put back in oven, cook till cheese is melted and the bacon
crisp, and serve piping hot, with tankards of cold ale.

Bacon is the thing that identifies any Yorkshire Rabbit.


Yale College Welsh Rabbit (MORIARTY'S)

1 jigger of beer
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon mustard
1-1/2 cups grated or shaved cheese
More beer

Pour the jigger of beer into "a low saucepan," dash on the
seasonings, add the cheese and stir unremittingly, moistening
from time to time with more beer, a pony or two at a time.

When creamy, pour over buttered toast (2 slices for this amount)
and serve with still more beer.

There are two schools of postgraduate Rabbit-hunters: Yale, as above,
with beer both in the Rabbit and with it; and the other featured in