Welsh Rabbit (Classic Welsh Rarebit)

• 2 tbsp. butter
• 1/2 cup light beer
• ale at room temperature
• 2 egg yolks
• 1/2 tsp. dry mustard
• 1 dash cayenne
• 1 tsp. Worcestershire Sauce
• 3 cups coarsely grated aged Cheddar

1. AGED CHEDDAR..(This is about 1/2 lb.
2. by my measure.
3. The cheese should be flaky and sharp, a sign of its maturity.)
4. Use a DOUBLE BOILER, a chafing dish, or a very heavy, enameled, cast iron skillet over an easily regulated small flame.
5. First melt the butter.
6. Beat together the ale, egg yolks, and seasonings.
7. Have this, along with the grated cheese, at your side, and a wooden or enamel spoon in your hand.
8. You are ready to begin.
9. Add the cheese a little at a time to the butter, stirring constantly and in one direction only.
10. When the melting cheese forms a thick mass, add a little of the ale mixture.
11. Never stop stirring!
12. When all the cheese is in and melted, and sufficient ale has been added to make a smooth velvety sauce, continue the stirring, over very low heat, for another 10 minutes or so.
13. Never let the Rabbit boil, but keep it steaming hot.
14. It will thicken a little, and you should add more of the ale mixture, to your taste, as you stir.
15. When it finally is as smooth as thick cream and heavily coats the spoon, serve it at once over toasted bread or muffins, on hot plates.
16. Broiled or sauteed slices of tomato on the toast make a delicious variation.
17. A suggestion: If the plates and toast are in the warm oven while you are stirring, you have no hassle when ready to serve.
18. Serves 2 to 3.

butter, light beer, egg yolks, dry mustard, cayenne, worcestershire sauce

Taken from www.foodgeeks.com/recipes/20148 (may not work)