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GOLDEN BUCK, OR WELSH RABBIT
English Style.
—A golden buck is, in other words, simply a Welsh rarebit, with a poached egg on his back. I will first give the true one, as directed by Warne's (English) Model Cookery: Time, 10 minutes; 1/2 lb. of cheese; 3 table-spoonfuls of ale; a thin slice of toast. Grate the cheese fine, put to it the ale, and work in a small saucepan over a slow fire, until it is melted. Spread it on the toast, and send it up boiling hot. Now for the " buck " part of it:
2. Take fresh, but rather rich cheese and cut into small even-sized pieces, the amount to be regulated by the number of rarebits needed, and melt upon a rather slow fire. If the cheese be dry, add a small quantity of butter. A little—say a wine-glass full to each rarebit—sour ale; or, in its absence, fresh ale, should be added as the cheese melts. After the cheese is thoroughly melted and the above ingredients stirred in, add a small quantity of celery salt, and immediately pour upon a piece of toast previously placed upon a hot plate. By placing a poached egg upon this it immediately becomes a golden buck. The further addition of a slice of broiled bacon renders it a Yorkshire buck.
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