Welsh Rabbit with Beer

• 1 tablespoon butter
• 1 pound cheddar cheese, very old, sharp grated
• 3/4 cup beer
• 1 dash cayenne pepper
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon worcestershire sauce
• 1 each eggs slightly beaten
• 8 slices bread, white toasted, halved

1. In the top of a double boiler set over hot, not boiling, water, melt butter.
2. Add cheese and all but 1 tablespoon.
3. of the beer.
4. Cook, stirring constantly, until cheese has melted and the mixture is smooth.
5. Combine seasonings with remaining beer and stir into cheese.
6. Beat a little of the hot mixture into the beaten egg to prevent curdling before adding the egg mixture to the melted cheese.
7. Stir to combine.
8. Arrange 4 triangles of toast on each plate and top immediately with 1/4 of the rabbit.

butter, cheddar cheese, beer, cayenne pepper, mustard, salt, worcestershire sauce, eggs, bread

Taken from recipeland.com/recipe/v/welsh-rabbit-beer-38642 (may not work)