From 1912:
A TEMPERANCE WELSH RABBIT.
Melt a tablespoonful of butter in a double boiler and put with it a gill of hot water and a half pound, of soft cheese, either grated or shaved. Let them melt together. When the are well blended season with a teaspoonful of celery salt, a pinch each of dry mustard and of red pepper, and beat in two eggs whipped light. Cook about three minutes longer, stirring all the time, and then add a teaspoonful of Worcestershire sauce. Serve at once on toast. This is a delicious rabbit and will never become stringy. If you prefer the stringy variety – the sort that is eaten by the yard, so to speak – omit the eggs. This same rabbit may be made of the nontemperance variety by using beer or ale instead of water.