Foundue for “Continental Europeans” is Rarebit for Britions. The former made with Swiss cheese, the latter with cheddar (mostly mild). The origins of the food’s name is uncertain, but it is a popular version for the etimology that poor Welsh peasants could not afford meat (rabbit) so they had cheese on their bread. Welsh rarebit…

How it began? Well, according to urban legend, women in the north of England realised there is a way to use the fat dripping from the roasted meat: to bake a batter-pudding. The first “official” recipe for this dish (called “dripping pudding”) was published in “The Whole Duty of a Woman”, a book for wives…