Recipe: Welsh Rabbit
- 1/4 cup butter or margarine
- 1/4 cupe all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dry mustartd
- 1/4 teaspoon Worcestershire sauce
- 1 cup mlk
- 1/2 cup beer*
- 2 cups shredded Chedder cheese (about 8 oz)
- 4 to 6 slices of toast
- 2 -4 tomatoes
- 1 package of bacon
- Melt butter in medium saucepan over low heat.
- Blend in flour and seasonings.
- Cok over low heat, stirring until mixture is smooth and bubbly.
- Remove from heat.
- Stir in milk. Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Gradually add beer to sauce mixture.
- Stir in cheese; heat over low heat, stirring constantly, until cheese is melted.
- Serve over toast with sliced tomatoes and pieces of bacon.
- If desired, garnish with paprika
The story goes that long ago in Wales the peasants, not allowed to hunt on the estates of noblemen, served melted cheese as a substitute for rabbit, popular prize of the hunt. It became a famous dish of Ye Olde Cheshire Cheese, meeting place of England's illustrious penmen.
Preparation time: 1 hour(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: English