Welsh rarebit server in silver plate. Of a Georgian style with Neo-Classical egg and dart borders and a fluted handle.
Manufactured by the silversmith firm of William and George Sissons of Sheffield, England, circa 1880-1900.
13 1/2” (34.4cm) by 10 3/4” (27.3cm), 4” (10.1cm) to the top of the wood finial.
Welsh rabbit (original spelling) or Welsh rarebit (spelling based on folk etymology) is a traditional Welsh dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread or served in a chafing dish like a fondue. The names of the dish originate from 18th-century Britain. Despite these, the dish contains no rabbit meat.