Welsh Rarebit

 

It is said that Charles Dickens himself enjoyed this dish at Ye Olde Cheshire Cheese pub in London. I did a little pub crawling myself many years ago in the hedge lined countryside around Henley when my son competed there with his school rowing team. I remember thick Stilton Soup and Welsh Rarebit (sometimes called Rabbit, but that's another story). This particular version I reconstructed from one that an old friend made for me one Sunday at my house in Marin even longer ago. He was a solid Anglophile who loved tweeds and vacationing in the Bahamas.

What you will need

1 pound English Cheddar (about 4 cups,shredded)

1 teaspoon dry mustard, Colemans is best

2 tablespoons butter

1/2 cup stout, I used Guinness

1 teaspoon worcestershire sauce

2 egg yolks

heavy whole wheat country bread or crusty sourdough

pepper

chopped chives

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