Welsh Rarebit

This recipe can be served two ways-either as a rarebit over toast points or as a fondue with chunks of bread for dipping.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 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
•  salt
• 8  slices  of your choice  bread, approximately, toasted (and either sliced or cut into chunks)
•  parsley (to garnish, if desired)

Directions

1. Fill the bottom of a double boiler with water and bring to just barely a simmer.
2. In the top of the double boiler combine the mustard, paprika,cayenne,and nutmeg.
3. Add the beer, a few drops at a time, stirring with a fork or wisk to make a smooth paste.
4. Continue adding and stirring until ingredients are well blended.
5. Add the butter.
6. Place the pan over the simmering water and cook, stirring, until the butter has melted and the mixture is quite hot.
7. Add the cheese and stir with a wooden spoon until the cheese melts.
8. Add the eggs to the cheese mixture and cook, stirring, making sure not to let the mixture come to a boil.
9. Cook, stirring, until the rarebit is thickened and smooth.
10. Serve over toast slices or pour into fondue pot or chafing dish and serve with toasted chunks of bread.
11. Sprinkle with parsley if desired.