Welsh Rabbit is a somewhat historical recipe and is basically a fancy open-faced grilled cheese. The cheese and flavorings are added separately and then poured over the toast. I recommend a thick-cut sourdough for the toast, but even standard white bread will be fine.
Ingredients:
- 1/2 lb cheddar, cubed
- 1/4 cup lager
- 1/2 tsp worcestershire sauce
- 1 tbsp mustard
- 1 tbsp butter
- 1 dash tabasco
Melt the butter in a double boiler. Swirl to coat.
Add one layer of the cheddar.
When it melts, add the condiments.
Add layers of cheese as they melt until all is melted.
Stir to incorporate.
Add beer incrementally, stirring in and allowing to warm up as you go, until a texture somewhere between spreading and pouring is reached.
Serve on toast.
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