Welsh Rabbit with Beer
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | pound |
cheddar cheese, very old, sharp
grated |
|
| ¾ | cup |
beer
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 | each |
eggs
slightly beaten |
|
| 8 | slices |
white bread
toasted, halved |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 453.6 | g |
cheddar cheese, very old, sharp
grated |
|
| 177 | ml |
beer
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 5 | ml |
dry mustard
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 1 | each |
eggs
slightly beaten |
|
| 8 | slices |
white bread
toasted, halved |
|
Directions
In the top of a double boiler set over hot, not boiling, water, melt butter.
Add cheese and all but 1 tablespoon. of the beer. Cook, stirring constantly, until cheese has melted and the mixture is smooth.
Combine seasonings with remaining beer and stir into cheese.
Beat a little of the hot mixture into the beaten egg to prevent curdling before adding the egg mixture to the melted cheese.
Stir to combine. Arrange 4 triangles of toast on each plate and top immediately with ¼ of the rabbit.
