Welsh rabbit (welsh rarebit)

Yield: 6 Servings

Measure Ingredient
¼ cup Butter or margarine
½ cup All-purpose flour
½ teaspoon Salt
⅛ teaspoon Dry mustard
⅛ teaspoon Cayenne pepper
2 cups Milk
1 tablespoon Worcestershire
2 cups Shredded sharp Cheddar
\N \N Cheese
\N \N Toasted white or rye bread
\N \N Slices

1. In 2-quart saucepan over low heat, melt butter or margarine.

Stir in flour, salt, mustard, and cayenne until blended. Add milk and Worcestershire; cook, stirring, until thickened. 2. Add cheese and cook, stirring, just until cheese is melted and well blended. Pour hot cheese mixture over the warm toast and serve immediately.

From the Good Housekeeping Illustrated Cookbook Typos courtesy Wesley Pitts

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