Ingredients
- 3 1/2 cups (3/4 lb) grated English cheddar
- 1/4 cup light beer or ale
- 2 tablespoons butter
- 2 teaspoons Worcestershire
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dry mustard
- dash of Tabasco
"The go-to place for cheese" - Mia Stainsby, Vancouver Sun
“The
city’s busiest cheese shop”
"Vancouver's Best Food Store" - Urban Diner Awards 2008
Welsh Rabbit (Welsh Rarebit)
You can read up on the history of this classic cheese dish here.
Recipe courtesy of Saveur Magazine #108 - February, 2008. Based on a recipe from The Complete Book of Cheese (Gramercy, 1955)
Procedure
- Combine all ingredients in a medium pot.
- Cook over medium heat, stirring constantly, until it melts into a smooth sauce, 4-5 minutes.
- Pour melted cheese over slices of crustless, toasted bread.
- Sprinkle with ground pepper if you like, and serve at once
Serves 4-6