Welsh rabbit with beer-nothing to do with wales or rabbit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | pounds | Sharp cheddar cheese,grated |
| ¾ | cup | Beer |
| Dash of cayenne pepper OR | ||
| Tabasco | ||
| 1 | teaspoon | Dry mustard |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Worcestershire sauce |
| 1 | Egg, slightly beaten | |
| 8 | Slices warm toast, each | |
| Halved | ||
Directions
In the top of a double boiler set over hot,not boiling,water, melt butter. Add cheese and all but 1 tbsp. of the beer.Cook, stirring constantly, until cheese has melted and the mixture is smooth.
Combine seasonings with remaining beer and stir into cheese. Beat a little of the hot mixture into the beaten egg to prevent curdling before adding the egg mixture to the melted cheese. Stir to combine.
Arrange 4 triangles of toast on each plate and top immediately with ¼ of the rabbit.Alternatives:Top each piece of toast with a very thin slice of baked Virginia ham before pouring on the melted cheese.
Substitute boiled tomato halves,steamed asparagus or broccoli,toasted English muffins or corn muffins for the toast.Serves 4. From: Jr Byers Date: 20 Feb 94 Submitted By JIM WELLER On 06-22-95