So no bunnies are harmed in the making of a Welsh Rabbit?

I'm guessing 'broiler' is American for 'grill' then. I have learned a new thing today.

I guess so -- When we say "grill," we mean either the thing outside (gas or charcoal powered), or sometimes a pan on the stove that makes lines on the food like if you cooked it on the grill outside. When we say "broiler" we mean the part in the bottom of a gas oven or top of an electric oven that cooks with close direct heat.

I've always seen it called Welsh Rarebit.

Rarebit is a spelling that was invented because "Welsh Rabbit" is a derogatory way of saying "Those Welsh are too poor to afford real meat, so they eat cheese on toast and call it rabbit."

Kind of like "Cape Cod Turkey," which is salt fish.

Oh, and Nilly, Welsh Rabbit is bread (toast) with a cheese/beer sauce over it. Basically. (Right?)

Yes, although I used milk instead of beer (the recipe said I could!) mainly because I couldn't justify opening even the crappy beer we have for only a tablespoon's worth.

No bunnies whatsoever. My, that's... rather a lot of cheese sitting on top of that bread. Waiting for it to cool now.

Oh, and my toaster oven seems to be a very poor model. No broiler setting, no bagel setting.

I'm guessing 'broiler' is American for 'grill' then.

It is, because the grill is the thing you cook on outside, with the coals. Or, the George Foreman grill. (xpost)

I've always seen it called Welsh Rarebit.

I just had this discussion with my Cornish friend, and we even hit the OED. Turns out "rarebit" is folk etymology, and "rabbit" is correct. FWIW.

I shall have to inform my Welsh friends that their national dish has delusions of grandeur.

The thing outside is the barbeque. The pan with the lines is the grillpan. Reading American cookbooks is going to make more sense now, I think.

The thing outside is the barbeque. The pan with the lines is the grillpan. Reading American cookbooks is going to make more sense now, I think.

Heh, yeah, I guess so. We'd call it a grillpan, too, but there's also the George Foreman Grill, which is a plug-in countertop dealie.

How long should it be under the broiler, though?

(Boy, I really ought to be doing my homework.)

A couple minutes -- keep an eye on it.