MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Welsh Rarebit
 Categories: Cheese, Beer, Sauces, Chilies, Breads
      Yield: 4 Servings

      2 tb Butter
      2 tb A-P flour
      1 tb Mustard powder; to taste
    1/2 ts Cayenne; more to taste
    3/4 c  Strong dark beer;
           - like Guinness
      2 tb Worcestershire sauce
      1 lb Cheddar, Double Gloucester,
           - or other English cheese,
           - or other semi-hard cheese
           - like Comte or Gruyere, or
           - a mixture; grated
      4 sl Bread;
           - up to 8, lightly toasted

  Put butter in a saucepan over medium heat and, as it melts, stir in
  flour. Continue to cook, stirring occasionally, until golden brown
  and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne,
  then whisk in beer and Worcestershire sauce.

  When mixture is uniform, turn heat to low and stir in cheese, again
  stirring until smooth. Remove from heat and pour into a broad
  container to set. You can refrigerate for up to a day at this
  point.

  Spread mixture thickly on toast and put under broiler until bubbly
  and edges of toast are crisp. Serve immediately.

  Recipe by Mark Bittman

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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