WELSH RAREBIT
Ingredients
- A knob of butter
- 1 tbsp flour
- 1 tsp Coleman's mustard powder
- ½ tsp cayenne pepper
- 1 c Guinness
- A very long splash of Worcestershire sauce
- 1 lb. mature strong Cheddar, grated (Look for English farmhouse types such as Montgomery's, Keen's, Quicke's, or my favorite, Lincolnshire Poacher)
- 4 pieces of toast, preferably from homemade bread
Method
- Melt the butter in a pan, stir in the flour, and let this cook together until it smells biscuity but is not browning.
- Add the mustard powder and cayenne pepper, stir in the Guinness and Worcestershire sauce, then gently melt in the cheese.
- When it’s all of one consistency, remove from the heat, pour out into a shallow container and allow to set. Spread on toast thickly and place under the broiler. Eat when bubbling golden brown.
- This makes a splendid savoury at the end of your meal, washed down with a glass of Port, or as a steadying snack.
I highly recommend the addition of Nueske's Triple-Thick Butcher Cut bacon.
Repeat as needed. Recipe courtesy of Fergus Henderson, from The Complete Nose to Tail
Thanks to Grandma Chenoweth.

No comments:
Post a Comment