Welsh Rabbit (Rarebit)

The secret is the quality of the cheese, Cheddar or Cheshire or as you prefer. In Wales, the idea was that when a hunter came home with no rabbit, this is what he had to eat. Some experts insist it be made with stale ale. However it is common for the ale to substituted with cream or milk. Commonly served with tomato on the toast, above or below. Many people broil, although the original was not broiled. Other variations include: Serving over sliced chicken or turkey on buttered toast and topped bacon and broiled until the bacon crisps. Over cooked broccoli, cauliflour or asparagus or even ham on toast. Over sliced hard boiled or poached egg on toast. Bits of cooked lobster, shrimp, crab or tuna on rice or toast.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄2 lb cheese, cut small
• 1  tablespoon butter
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon dry mustard
• 1  pinch cayenne pepper (or paprika)
• 1⁄2 cup  cream (or milk or dark ale or stale ale)
• 1  egg, beaten

Directions

1. Put everything except the cream and egg in a double boiler over low heat. Cook slowly until the cheese melts, stirring occasionally.
2. Add cream and egg. Stir constantly until thick (wooden spoon or silicone is best).
3. Taste, add more seasoning if you like. Maybe some Worcesteshir if you want.
4. Pour over toast (nice dark bread great) or broiled tomato slices.