Welsh rabbit (welsh rarebit)
6 Servings
Ingredients
| Quantity | 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 |
| Cheese | ||
| Toasted white or rye bread | ||
| Slices | ||
Directions
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