Traditional Welsh Rarebit
|Toast slice||6 Large|
|Beer/Ale / worcestershire||1 Tablespoon|
|Butter||1 Tablespoon (For Toast)|
|Salt||To Taste (For Sauce)|
|Pepper||1 (For Sauce)|
|Butter||1 Ounce (For Sauce)|
|Flour||1 Ounce (For Sauce)|
|Milk||1⁄2 Pint (For Sauce)|
Heat the butter in a saucepan, stir in the flour and cook steadily for several minutes, then gradually add the cold milk.
Bring to the boil and cook until smooth and thick.
Add the mustard, salt, pepper, most of the cheese and the beer.
Heat steadily, without boiling too quickly, until the cheese has melted.
Spread over the hot buttered toast, sprinkle with the remainder of the cheese and brown under a hot grill.