Welsh Rabbit (Welsh Rarebit)
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"Very good but thick. Suggest more milk and definitely use very sharp cheese. A cup of beer also helps" - boblordYield: 6 Ready in 1 hours
Cuisine: AmericanMain Ingredient:
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Notes Welsh Rabbit (Welsh Rarebit) Preparation
1. In 2-quart saucepan over low heat, melt butter or margarine. Stir in flour, salt, mustard, and cayenne until blended. Add milk and Worcestershire; cook, stirring, until thickened. 2. Add cheese and cook, stirring, just until cheese is melted and well blended. Pour hot cheese mixture over the warm toast and serve immediately. From the Good Housekeeping Illustrated Cookbook Typos courtesy Wesley Pitts
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Very good but thick. Suggest more milk and definitely use very sharp cheese. A cup of beer also helps
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