Welsh Cheddar and Bacon Rabbit Fondue

• 6 slices of bacon
• 1 cup ale or lager beer
• 1 pound extra-sharp Cheddar cheese, shredded (about 6 cups)
• 1 1/2 tablespoons all-purpose flour
• 2 teaspoons dry mustard, preferably English
• 1 tablespoon Worcestershire sauce
• Freshly ground pepper, to taste

1. Place the bacon in a cold, large skillet.
2. Cook over medium heat until crisp and brown, about 5 minutes.
3. Transfer the bacon to paper towels to drain and cool.
4. Finely chop the bacon.
5. In a medium, heavy-bottomed saucepan, bring the ale to a bare simmer over medium heat.
6. In a medium bowl, toss the cheese with the flour.
7. Gradually stir the cheese into the saucepan, stirring the first batch until melted before adding another.
8. In a small bowl, dissolve the mustard in the Worcestershire sauce.
9. Stir into the fondue, along with the chopped bacon.
10. Allow the fondue to come to a bare simmer, but do not boil.
11. Season generously with the pepper.
12. Transfer to a cheese fondue pot and keep warm over a fondue burner.
13. Serve immediately, with dipping ingredients of your choice.
14. Welsh Rarebit with Shrimp: Add 1/2 pound cooked, peeled, and finely chopped shrimp.

bacon, lager beer, cheddar cheese, flour, dry mustard, worcestershire sauce, freshly ground pepper

Taken from www.cookstr.com/recipes/welsh-cheddar-and-bacon-rabbit-fondue (may not work)