| Welsh Rabbit (Rarebit) | | | | | | | |
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| The English, the Scots and the Welsh do not always get along as well as most might presume. The | |
| English traditionally scorned the Welsh as poor and not always trustworthly. When a new dish of melted |
| cheese on toast was devised in the 18th centruy, it was jokingly called a Welsh Rabbit, meaning that a |
| Wilshman, to poor to have meat, would call his cheese a rabbit. The alternate spelling, Welsh Rarebit, |
| developed later and is imitative. If a Welshman had some cheese, it would be a "rare bit" indeed. | |
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| 1/4 cup butter | | | 1/4 cup all purpose flour | | | | |
| 1/2 tsp salt | | | 1/4 tsp pepper | | | | | |
| 1/4 tsp dry mustard | | 1 1/2 cup milk | | | | | |
| 1/4 tsp Worcestershire sauce | | 2 cup shredded cheddar cheese | | | |
| 4 slices of toast | | | | | | | | | |
| | | | | | | | | | |
| In a large saucepan melt butter over low heat. Stir in flour, salt, pepper and mustard. Cook over low heat |
| stirring constantly, until smooth and bubbly; continue to stir, on and off heat, for several minutes to rid of |
| raw taste. Whisk in milk. Heat to boiling, stirring constantly; boil & stir 1 min. Stir in Worcestershire sauce |
| and cheese. Continue stirring over low heat until cheese is melted. Serve over toast. |
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