Title: English Rabbit
Categories: English Snack
Yield: 1 Servings

2	sl	Bread, white
175	ml	Claret
25	g	Butter
125	g	Cheese, Cheddar, grated.
10	ml	Mustard, hot

Place the slices of bread side by side in a dish and pour the wine over them. Allow it to soak in for a few minutes. Dot the wine-dark bread with half the butter and toast it fast on both sides.

Melt the rest of the butter, cheese, mustard and any wine left over in a dish gently together; then, like greased lightening, spread this mixture over the toast and make it bubble under the grill or broiler. from THE LONDON RITZ BOOK OF AFTERNOON TEA by Helen Simpson typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 01-30-98 (10:45) The Once And Future Legend (1) Cooking

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