Yorkshire Rabbit
(originally called Gherkin Buck, from a pioneer recipe)
Put into a saucepan ½ pound of cheese, sprinkle with pepper (black, of course) to taste, pour over ½ teacup of ale, and convert the whole into a smooth, creamy mass, over the fire, stirring continually, for about 10 minutes.
In 2 more minutes it should be done. (10 minutes altogether is the minimum.) Pour it over slices of hot toast, place a piece of broiled bacon on the top of each and serve as hot as possible.
Golden Buck
A Golden Buck is simply the Basic Welsh Rabbit with beer (No. 1) plus a poached egg on top. The egg, sunny side up, gave it its shining name a couple of centuries ago. Nowadays some chafing dish show-offs try to gild the Golden Buck with dashes of ginger and spice.