Citations:buck rabbit

food

 * 1924, Isabel Ely Lord, Everybody's Cook Book: A Comprehensive Manual of Home Cookery, page 209:
 * WELSH RABBIT (Rarebit)
 * 12 lb. cheese, grated
 * 1/4 teaspoon salt
 * 18 to 12 cup liquid
 * Dash of cayenne
 * The cheese should be a rich and yet a dry one.
 * BUCK RABBIT (Golden Buck)
 * Add to Welsh Rabbit 1 egg yolk. This is ...
 * 2002, New Statesman:
 * Welsh rabbit with an egg on top becomes a masculine &quot; buck rabbit &quot;, which is an interesting inversion of croque-madame, where the egg makes the cheese womanly . There can be few dishes which have straddled the spectrum of classes  ...
 * 2000, Harlan Walker, Milk-- Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999, Oxford Symposium (ISBN 9781903018064), page 80:
 * on it becomes feminine as a croque madame while a Welsh rabbit with an egg on top is made masculine as a buck rabbit or a golden buck.
 * 2014, Constance Spry, Rosemary Hume, The Constance Spry Cookery Book, Grub Street Publishers (ISBN 9781909166103)
 * Buck rabbit is a Welsh rabbit with a poached egg on the top.
 * 2018, Helen Saberi, Teatimes: A World Tour, Reaktion Books (ISBN 9781780239682)
 * The cheese mixture may be served with toast on the side or poured on top of toast and grilled until golden brown and bubbling. Other variations include Buck rabbit, a Welsh rabbit with a poached egg on top, and Yorkshire rabbit with bacon ...