Rum Tum Tiddy

Rum Tum Tiddy is vintage Americana at its most satisfying. This early 20th century dish is a cousin to Welsh rarebit, swapping ale for tomato soup and sherry to create a creamy, cheesy, slightly tangy sauce that gets ladled over toast for a quick brunch or light dinner.

The technique is all about melting cheese without breaking the sauce. Sauteed onion and green pepper go in first, then tomato soup, milk, cheddar, and Worcestershire melt together over gentle heat. The critical move comes when you temper the beaten egg: scooping a half cup of hot sauce into the egg first warms it gradually so it thickens the sauce instead of scrambling on contact. A splash of dry sherry at the very end adds a nutty lift that pulls the whole thing out of cafeteria territory into something worth serving company.

Kitchen Tips

• Use aged sharp cheddar. Mild cheese makes the sauce flat and one-note.
• Low and slow melts the cheese smoothly. High heat makes it split into greasy clumps.
• Serve over thick-cut toasted country bread that can hold the weight of the hot sauce without going soggy.
• Dry sherry, not cream sherry. Sweet sherry throws off the balance.

Variations

• Top with crumbled bacon or chopped ham for a heartier version.
• Spoon over cornbread, English muffins, or baked potatoes instead of toast.
• Add a pinch of cayenne or paprika for a little warmth and color.