According to Wikipedia, Mrs Glasse, in her cookbook The Art of Cookery (first published in 1747 and last published in 1843), gives recipes for “Scotch rabbit”, “Welch rabbit” and two versions of “English rabbit”.
To make a Scotch rabbit, toast the bread very nicely on both sides, butter it, cut a slice of cheese about as big as the bread, toast it on both sides, and lay it on the bread.
To make a Welch rabbit, toast the bread on both sides, then toast the cheese on one side, lay it on the toast, and with a hot iron brown the other side. You may rub it over with mustard.
To make an English rabbit, toast the bread brown on both sides, lay it in a plate before the fire, pour a glass of red wine over it, and let it soak the wine up. Then cut some cheese very thin and lay it very thick over the bread, put it in a tin oven before the fire, and it will be toasted and browned presently. Serve it away hot.
Or do it thus. Toast the bread and soak it in the wine, set it before the fire, rub butter over the bottom of a plate, lay the cheese on, pour in two or three spoonfuls of white wine, cover it with another plate, set it over a chafing-dish of hot coals for two or three minutes, then stir it till it is done and well mixed. You may stir in a little mustard; when it is enough lay it on the bread, just brown it with a hot shovel.
Here then, is my modern fusion version:
I call it that because it has a cornish flavour.
- 1/3 cup grated tasty cheese
- 1 egg
- a slice of ham, chopped,
- 1/4 can creamed corn (geddit?)
- chopped parsley
- chopped onion
- chopped capsicum
- sliced tomato or mushrooms
- a grind of black pepper (or try chilli)
- a pinch of curry powder
- a pita bread, tortilla or some plain old boring toast
- Mix all the ingredients except the tomato
- Spread onto the chosen bread
- Top with tomato slices (or mushrooms)
- Put under the grill until the cheese mixture is melted and browned.