Welsh Rabbit with Tomato

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2/3 cup beer (not dark)
• a 13 1/2- to 14 1/2-ounce can tomatoes, drained in a sieve, chopped, and drained again well
• 10 ounces extra-sharp Cheddar, grated coarse
• 1/2 teaspoon English-style dry mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco, or to taste
• eighteen 1-inch slices of Italian bread or 12 English muffin halves, toasted
• flat-leafed parsley sprigs for garnish
• bacon as an accompaniment if desired

1. In a saucepan combine the butter and the flour and cook the roux over low heat, stirring, for 3 minutes.
2. Whisk in the beer and the tomatoes and boil the mixture, whisking, for 3 minutes.
3. Reduce the heat to moderately low, stir in the Cheddar, the mustard, the Worcestershire sauce, and the Tabasco, and cook the mixture, stirring, until it is hot (but do not let it boil).
4. Arrange 3 of the toasts or 2 of the muffin halves on each of 6 plates and spoon the Cheddar mixture on top.
5. Garnish the Welsh rabbit with the parsley and serve it with the bacon.

unsalted butter, allpurpose, beer, tomatoes, cheddar, mustard, worcestershire sauce, tabasco, eighteen, flatleafed parsley sprigs, bacon

Taken from www.epicurious.com/recipes/food/views/welsh-rabbit-with-tomato-10667 (may not work)