Welsh Rarebit, 2

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

From a Warwickshire manuscript of the eighteenth century.


  • 2 tablespoons ale
  • 4 oz. (120 g.) grated cheese<


Put the ale in a saucepan, add the cheese and melt it in the ale over low heat. When hot and soft, stir in the mustard, butter, salt and pepper. Heat and stir till you have a rather liquid paste. Pour on to the middle of each slice of toast so that it can spread outwards without running over, and brown under the grill.