Welsh rabbit
- 1 pound Cheddar cheese
- 2 tablespoons butter
- 2 tablespoons light ale
- 1 teaspoon English mustard (see recipe)
- 1/2 teaspoon Worcestershire sauce
- Salt to taste, if desired
- Freshly ground pepper to taste
- 4 slices buttered toast (see recipe)
- Preheat the broiler to high.
- Grate the cheese coarsely.
- There should be about two cups.
- Melt the butter in a heavy saucepan and add the cheese.
- Stir briefly and add the ale.
- Continue cooking over low heat, stirring, until the cheese is thoroughly melted and smooth.
- Add the mustard, Worcestershire sauce, salt and pepper.
- Arrange the toast slices in four fairly shallow ramekins.
- Spoon an equal amount of the rabbit on top of each.
- Place under the broiler, and broil until bubbling and lightly browned.
- Serve immediately.
cheddar cheese, butter, light ale, english mustard, worcestershire sauce, salt, freshly ground pepper, buttered toast
Taken from cooking.nytimes.com/recipes/2563 (may not work)