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Welsh Rabbit

Welsh Rabbit
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Yield: Serves 4.

This may be the oldest of all cooked cheese dishes, and it makes a marvelous lunch. Substitute cream for the beer if you wish, but never call it a “Rarebit.”

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  • 1/2 tablespoon Worcestershire sauce
  • 1/8 teaspoon paprika
  • 1/4 teaspoon dry mustard
  • 1 teaspoon salt
  • 3/4 cup beer, fresh or stale
  • 1 pound sharp cheddar cheese
  • 8 slices buttered toast


Mix the seasonings and add the beer. Put in a double boiler and heat until the beer is hot.

Grate the cheese and add to the beer. Stir (in one direction only), until cheese is melted and the mixture piping hot. Serve at once over freshly-made, buttered toast.

Updated Tuesday, July 24th, 2007

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