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Welsh Rarebit Recipe

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This recipe for Welsh Rarebit is from Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 slices of toast
1/2 cup porter beer
3/4 cup whole milk
6 ounces (approximately 1 1/2 cups) shredded Cheddar
Directions:
Directions:
In a medium saucepan over low heat, melt butter and whisk in flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in milk and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; 4 to 5 minutes. Pour over toast and serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Every once in a while Maw-Maw would fix something totally different from either one of her cookbooks or a magazine. I think this meal was one of those.
Welsh Rarebit, pronounced Welsh Rabbit, is not a Welsh dish and there is no rabbit in it at all. It is believed the name originated in the 18th century as an English insult to the Welsh; while rabbit was a poor man’s meat in England, in Wales the poorer man’s “meat” was cheese. The basic ingredients (bread, beer, cheese) are food staples of every region.

 

 

 

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