Yen Family Site

Welsh Rarebit
From Mark Bittman, NY Times

Ingredients:

2 Tablespoons butter
1 Tablespoon flour
1 big pinch cayenne pepper
2 teaspoons dried mustard (or 1 Tablespoon of prepared dijon mustard)
1/2 bottle (~ 3/4 cup) of dark beer (Guinness stout is best)
1 Tablespoon Worcheshire sauce
4 cups shredded sharp cheddar cheese (or any other good British/Irish hard cheese)
Good sliced bread

Instructions:

In a saucepan, heat butter over medium heat until it stops bubbling.  Add flour and stir well until a light golden brown.  Add the cayenne and the mustard and stir until all lumps are gone.  Add the rest of the ingredients and whisk over low heat until cheese is fully melted and slightly thickened.  Take off the heat and set aside (the mixture will thicken more as it cools).  You can refrigerate the cheese mixture at this point for several days.

Turn on the oven broiler.  To make the toast, put slices of bread on a baking sheet and put under the broiler.  Watch carefully so you don't burn the toast!  Brown both sides of the bread and remove from oven.

Spread a generous amount of the cheese mixture on one side of each slice of toast.  Put back under the broiler until bubbling, brown, and oozing.  It will be very hot so don't burn your tongue when you eat it!  

Enjoy.