Welsh Rabbit
Toasted bread topped with a savory cheese sauce. Delicious for lunch or supper.
Course: Luncheon, Main Course, Supper
Cuisine: English
Servings: 4
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- Grinds of black pepper
- 1/4 teaspoon (or more, to taste) dry mustard
- 1/4 teaspoon (or more, to taste) Worcestershire sauce
- 1 cup milk
- 1/2 cup beer, ale (I used pale ale), or white wine
- 2 cups shredded sharp Cheddar cheese
- 4 slices bread from a crusty boule, toasted on both sides
Garnish:
- If desired, garnish the cheese with a sprinkling of paprika and/or slices of fresh, in-season tomato
Heat the butter in a sauce pan over low heat until melted. Blend in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in the beer (or ale or wine).
Stir in cheese. Stir over low heat until the cheese is melted.
Promptly pour the sauce over the toasted slices of bread. Garnish with a sprinkling of paprika, and, if available to you, slices of in-season tomato.