Welsh Rarebit (Rabbit)

This wonderful recipe is from the Whip Tavern in Coatesville, Pennsylvania.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2  tablespoons butter
• 3  tablespoons flour
• 1⁄2 cup ale (Smithwick's Irish Red Ale)
• 2  cups heavy cream
• 2  tablespoons Worcestershire sauce
• 1  tablespoon dry mustard
• 2  ounces  shredded yellow cheddar cheese
• 3  ounces Stilton cheese
• 1 (8 ounce)  baguette, thinly sliced on the bias and toasted

Directions

1. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook until the flour is completely incorporated to form a thick, pale roux. Remove from heat and set aside.
2. In a 2-quart saucepot, bring the ale to a simmer. Whisk in the roux a little at a time until the mixture reaches the consistency of peanut butter; you may not use all of the roux. Whisk in the heavy cream, Worcestershire and dry mustard.
3. Bring to a simmer again and fold in the cheddar and Stilton cheeses and continue cooking until the mixture is smooth. Remove from heat.
4. Transfer the mixture to a shallow oven-proof dish or ramekins and place under the broiler until the top is lightly browned. Serve immediately with the toasted baguette slices.