Keep stirring until smooth, then add the pickles and serve.
This may have been called Irish after the green of the pickle.
Dutch Rabbit
Melt thin slices of any good cooking cheese in a heavy skillet
with a little butter, prepared mustard, and a splash of beer.
Have ready some slices of toast soaked in hot beer or ale and
pour the Rabbit over them.
The temperance version of this substitutes milk for beer and
delicately soaks the toast in hot water instead.
Proof that there is no Anglo-Saxon influence here lies in the use of
prepared mustard. The English, who still do a lot of things the hard
way, mix their biting dry mustard fresh with water before every meal,
while the Germans and French bottle theirs, as we do.
Pumpernickel Rabbit
This German deviation is made exactly the same as the Dutch
Rabbit above, but its ingredients are the opposite in color.
Black bread (pumpernickel) slices are soaked in heated dark beer
(porter or stout) and the yellow cheese melted in the skillet is
also stirred up with brunette beer.
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