My husband, Eric, made lunch. Instead of making grilled cheese, he made Welsh Rarebit. A dish from Wales made with old cheese melted on toasted bread. Often called Welsh rabbit because it is thought the people of Wales were too poor to eat meat. The following recipe is from the legendary late Cock n' Bull restaurant on Sunset Boulevard in Hollywood. I miss going there! By the way, The Cock n' Bull invented the Moscow Mule Cocktail. Another great place to have Welsh Rarebit is at Fortnum & Mason in London, though Eric’s is just perfect!
Prep: 10 mins
Cook: 15 mins
Yields: 4 Servings
Ingredients
1½ cups milk
1½ pounds Cheddar Cheese, shredded
4 tablespoons butter
½ cup flour, sifted
2 teaspoons dry hot English mustard
¾ teaspoon cayenne pepper
¼ teaspoon salt
¾ cup beer
2 teaspoons Worcestershire sauce
2 teaspoons A-1 sauce
2 dashes Tabasco sauce
4 slices toasted bread
8 slices cooked bacon, optional
Directions
1In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.
2Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth.
3Add beer and whisk to combine. Pour in the cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes, then add hot sauce. Put the bacon (if using) and pour the sauce over toast and serve immediately.