Prep 20 mins
Cook 30 mins
This recipe can be served two ways-either as a rarebit over toast points or as a fondue with chunks of bread for dipping.
- 2 teaspoons dry mustard
- 2 teaspoons paprika
- 1⁄4 teaspoon cayenne pepper
- 1 pinch ground nutmeg
- 1 cup beer
- 2 tablespoons butter or 2 tablespoons margarine
- 1 lb grated sharp cheddar cheese
- 2 large eggs, lightly beaten
- 8 slices of your choice bread, approximately, toasted (and either sliced or cut into chunks)
- parsley (to garnish, if desired)
- Fill the bottom of a double boiler with water and bring to just barely a simmer.
- In the top of the double boiler combine the mustard, paprika,cayenne,and nutmeg.
- Add the beer, a few drops at a time, stirring with a fork or wisk to make a smooth paste.
- Continue adding and stirring until ingredients are well blended.
- Add the butter.
- Place the pan over the simmering water and cook, stirring, until the butter has melted and the mixture is quite hot.
- Add the cheese and stir with a wooden spoon until the cheese melts.
- Add the eggs to the cheese mixture and cook, stirring, making sure not to let the mixture come to a boil.
- Cook, stirring, until the rarebit is thickened and smooth.
- Serve over toast slices or pour into fondue pot or chafing dish and serve with toasted chunks of bread.
- Sprinkle with parsley if desired.
An excellent recipe! I tripled it to make it for a party and served it with black pepper and salt potato chips. We added a bit of worcestershire sauce and a little more nutmeg since our cheese was very sharp. We used a Scottish ale and a lower fat Irish cheddar. It was quite lovely.