Ingredients: |
Ingredients: Slices of crusty bread toasted and buttered
2 tbsp butter
2 tbsp flour
1/3 cup milk
1/2 cup beer
1 tsp (heaping) Coleman's dry mustard
1/2 tsp paprika
1/4 teaspoon cayenne
3 dashes Worcestershire
1-1/2 cup sharp cheddar cheese, grated
1 whole egg yolk
2 green onions, chopped
1/2 lb sliced Smithfield ham, pan fried
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Directions: |
Directions:Melt butter in a saucepan over low heat. Sprinkle in flour and whisk together until combined. Cook over low heat for 2 minutes. Pour in milk and beer, whisking constantly, and cook for an additional minute. Add mustard, paprika, and cayenne. Whisk. Add cheese and whisk slowly, cooking for a couple of minutes or until smooth, melted, and very hot. Remove from heat and whisk in egg yolk, Serve immediately (while hot) over toast and Smithfield Ham. Sprinkle with chopped green onions before serving. |
Personal
Notes: |
Personal
Notes: Being Catholic, Fridays were days without meat. My mom made this dish (without ham) using an ancient double boiler, probably used by the Pilgrims. She called it "Scotch Woodcock".
She added sliced green olives to the cheese sauce and served it over Saltines. The saltiness of the olives and crackers is what I liked the most. It was terrific.
Years later Cathy and I spent our honeymoon at Colonial Williamsburg. Our first lunch was at Chowning's Tavern. The menu featured this version with ham over toasted Sally Lund bread. No olives though.
Salty ham and cheesy bread. Is there anything better?
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This recipe for Welsh Rarebit with Smithfield Ham is from