Welsh Rabbit (Rarebit) with Beer
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
bread
rye or white, slices |
*
|
| 1 | pound |
american cheese
|
|
| ¾ | cup |
beer
|
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
bread
rye or white, slices |
*
|
| 453.6 | g |
american cheese
|
|
| 177 | ml |
beer
|
|
| 5 | ml |
dry mustard
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
salt
|
|
Directions
Toast bread slices in electric toaster or under broiler and keep warm until required.
With shredder or knife, coarsely shred or cut the cheese into slivers.
In 2-quart saucepan, over low heat, or chafing dish over boiling water, mix cheese with beer.
Add mustard, Worcestershire and salt; cook, stirring until the mixture is smooth.
Pour the hot cheese mixture over the warm toast and serve at once.
