Welsh Rarebit No. 2

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • 1 lb. cheese, cut into dice
  • ½ glass stale ale, or beer


Put butter into the chafing dish; when melted, add cheese, mustard, salt and pepper, and gradually the ale or beer. Stir constantly. If desired, add teaspoon of Worcestershire sauce.