The first recorded use of the term
Welsh rabbit was in
1725, but the origin of the term is unknown.
[1] It may be an ironic name coined in the days when the
Welsh were notoriously poor: only better-off people could afford butcher's meat, and while in England rabbit was the poor man's meat, in Wales the poor man's meat was cheese. It may be a slur against the Welsh, since the dish contains no meat and so was considered inferior. Then again, because the word
Welsh was at the time used by the English to describe anything inferior or foreign, it may allude to the dish's Continental European origin.
It is also possible that the dish was attributed to
Wales because the Welsh were considered particularly fond of cheese, as evidenced by
Andrew Boorde in his
Fyrst Boke of the Introduction of Knowledge (1542), when he wrote "I am a Welshman, I do love cause boby, good roasted cheese."
[10] In Boorde's account, "cause boby" is the Welsh
caws pobi, meaning "roasted cheese". It is the earliest known reference to cheese being eaten cooked in the British Isles but whether it implies a recipe like Welsh rabbit is a matter of speculation.
A legend mentioned in
Betty Crocker's Cookbook claims that Welsh peasants were not allowed to eat
rabbits caught in hunts on the estates of the
nobility, so they used melted
cheese as a substitute.
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