Welsh Rabbit

From Celtic Cookery by Iris Price Jones. "Welsh Rabbit is probably a joke name that has become refined to Welsh Rarebit. Lady Llanover's Welsh rabbit consisted simply of toasted cheese on toast. It was the one recipe in her book, Good Cookery, which was written in Welsh." (Aristocratic landowners had rights to the meat from the rabbits in the fields, so the rest of the people had no meat from the rabbit, and probably little meat at all. Welsh migration to the States, Canada, Patagonia, Australia, and New Zealand was partly a result of poor living conditions where they came from.)

• Ready In: 10 mins
• Serves: 2-4

Ingredients

• 4  slices  toast
• 8  ounces  grated cheese
• 1  ounce butter
• 1⁄4 pint beer
• 1  teaspoon mustard
• 1  pinch cayenne pepper

Directions

1. Make the toasts, butter lightly and take off the crusts.
2. Melt the butter over low heat, add the cheese, and slowly pour in the beer, stirring till smooth. Add the mustard and pepper. Keep stirring till it is heated through, but never let it boil or bubble or it will become stringy. Pour over the toast and serve.
3. Use cheddar cheese or something that melts nicely with a good flavour.