Title: Ian's Welsh Rarebit
Categories: Cheese British
Yield: 10 Servings

10	sl	Day-old bread, 1/2" thick
7	oz	Cheddar cheese
5	tb	Beer
1	tb	English made mustard
1/2	ts	Pepper
1/2	c	Unsalted butter

Trim the crusts from the slices of bread and make them into neat rectangles. Toast them lightly on both sides; keep warm.

In a skillet over low heat, cook the sliced cheese with the beer and mustard, stirring constantly to prevent boiling. Season with pepper. Quickly butter each slice of toast and pour a tablespoon of the cheese mixture over it. Serve very hot. From "Monet's Table" posted Denise Bradshaw

From: Ian Hoare Date: 04 Dec 96 National Cooking Echo Ä

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