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The name Welsh rarebit appeared much later, with early English cookbooks, such as Hannah Glasse's in 1747, using terms including Welsh rabbit and Scotch rabbit for similar cheese on toast recipes.

“Little darling!—with her long curls and her blue eyes, and such a sweet colour as she has; just as if she were painted!—Bessie, I could fancy a Welsh rabbit for supper.”

In 1972: sautéed frog legs Provençal, creamed Welsh rabbit on a Holland rusk, and, in a gust of brand names, “Hollywood Diet Bread” and “Steamed Uncle Ben’s Rice.”

Welsh rabbit, is an odd-sounding name for a dish that’s several hundred years old and has nothing to do with bunnies.

Rabbit with a bite: Whatever you think of British cuisine in general, they certainly got it right with Welsh rabbit.