Welsh Rarebit with Ham and Watercress
at room temperature
red hot pepper sauce
green bell peppers
Beat eggs until well blended.
Stir remaining sauce ingredients, together with the eggs, in a double boiler.
The type of beer used is a personal preference.
A variety beer such as an imported German, British, etc beer is recommended so as to make the recipe less ordinary.
A Pilsener or Lager may add more foam to the mixture and make the rarebit lighter in texture.
- Bring a double-boiler to the boil then reduce heat to medium to heat mixture.
Leave mixture uncovered and stir mixture thoroughly about once every minute.
- When the desired consistency is achieved, Beat mixture with rotary beater or electric mixer until very smooth.
Leave in double- boiler to maintain temperature.
- Toast bread slices. Home-made bread, sliced slightly thicker than commercial bread, is preferrable.
Variety home-made breads would vary texture and flavour.
- Drape 1 to 2 slices of Black Forest Ham (or alternative deli slices) over toasted bread.
Place on dinner plate and set in warming oven approx 10 min. prior to serving.
- Steam watercress with julienne green peppers until heated through.
These vegetables should be as close to uncooked as possible, although heated.
Microwave may be utilized (approx 2 min at high).
Wild watercress would enhance flavour.
- Mound a portion of watercress and green pepper in the middle of the ham slices on the serving plates.
Ladle a generous amount of the rarebit over the vegetables, ham and toast - allowing it to flow to cover the plate bottom.
Accent plate by dropping thinly sliced uncooked tomato on the top of each mound.