Grilled Wensleydale Buck Rarebit with Boiled Ox Tongue, Mulled Beer and Pickled Onion Salad - Posh Cheese on Toast!!

Preparation info

  • Dessert - Serves


    • Difficulty


    • Ready in

      50 min

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

As a savoury, this really is more of a meal in itself, a snack with a robust feel. The poached egg breaking open onto the toasted cheese and ox tongue, with the “bread raft” to mop up the yolk, and the Pickled Onion Salad to cut through the richness of the Rarebit. The mulled beer is a nice accompaniment and it adds to the ‘times gone by’ feel of the dish.


  • 250 g Blue Wensleydale
  • 500 g mature Cheddar
  • 75 ml milk
  • 15 g plain flour
  • 25 g fresh white breadcrumbs
  • 1 teaspoon English mustard
  • a shake of Worcestershire sauce
  • salt and pepper
  • 1 egg
  • 1 egg yolk
  • a little melted butter
  • chervil garnish
  • 8 thin slices of ox tongue, cooked
  • 8 soft poached eggs
  • 8 thick slices of granary or, preferably, onion bread
  • dark beer of your choice
  • a few cinnamon sticks
  • a pinch of ground mixed spice (warm these gently in a pan.)


    Prepare the cheese mix first, and chill down.

    Place cheese into a thick-bottomed pan and add the milk, warm slowly - don’t boil, or it will split. Beat the mixture until smooth, add the flour, breadcrumbs and mustard, cook out for 2 to 3 minutes, stirring at all times. This should start to come away from the sides of the pan. Add the Worcestershire sauce, season, if required, cool. When cool, add the egg and egg yolk, beat in to help the mixture glaze.

    To Assemble

    Toast one side of the bread, flip over, butter, place the tongue on untoasted side, mould and add rarebit on top of that. Crumble a little extra Blue Wensleydale on top and grill until golden brown. While this is cooking, reheat the poached eggs in some boiling water for 1 to 2 minutes, lift out and drain. Place on top of the toasted rarebit, place the dressed pickled onion salad next to the toast, brush the egg with a glass of mulled beer and, maybe a little chutney of your choice.