Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Oyster Rarebit
  Welsh Rarebit II Tomato Rarebit  

Oyster Rarebit

1 cup oysters
1/4 teaspoon salt
2 tablespoons butter
Few grains cayenne
1/2 lb. soft mild cheese, cut in small pieces
2 eggs

Clean, parboil, and drain oysters, reserving liquor; then remove and discard tough muscle. Melt butter, add cheese and seasonings; as cheese melts, add gradually oyster liquor, and eggs slightly beaten. As soon as mixture is smooth, add soft part of oysters. Serve on unsweetened wafer crackers or bread toasted on one side, rarebit being poured over untoasted side.

  Welsh Rarebit II Tomato Rarebit  

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