Chowning Taverns Welsh Rabbit Food

CHOWNING'S TAVERN WELSH RAREBIT W/ BEER

Steps:

• Simmer 8 ounces of the beer.
• Stir in dissolved cornstarch solution and return to a simmer.
• Reduce heat to low.
• Add butter and cheese and stir until smooth.
• Add all remaining ingredients.
• Place in ovenproof serving dish.
• Brown quickly under broiler and serve immediately over thick toast with broiled tomato wedges.
• Note: Any cheese mixture that is left can be refrigerated and used as an excellent spread for crackers or toast.

WELSH RABBIT (RAREBIT) - SORT OF TOASTED CHEESE

Steps:

• Melt the butter or margarine in the top of a double boiler over boiling water. Add the milk or beer; when this is warm, add the grated cheese.
• With a fork, stir lightly but constantly until the cheese is melted. Season with Worcestershire sauce, mustard, salt and cayenne.
• Remove the saucepan from the heat, and stir in the lightly beaten egg, which will cook in a few seconds.
• Pour the mixture over the hot toast.
• Sprinkle with a little paprika if liked, and serve immediately.

YORKSHIRE BUCK

Steps:

• Melt butter in the top of a double boiler.
• Add cheese.
• As it begins to melt, add ale slowly, stirring constantly.
• Add beaten egg along with salt, mustard and tabasco.
• Stir until all cheese is melted and mixture is smooth.
• Lower heat, and keep warm.
• Poach remaining eggs.
• Lightly fry bacon.
• Toast muffins and spread with a thin coating of Dijon mustard.
• Place muffins on a serving plate.
• Top with some of the cheese mixture.
• Place a slice of bacon and a poached egg on each muffin half, and top with remaining cheese.

WELSH RABBIT

Steps:

• Melt butter in a saucepan.
• Add cheese, mustard and hot sauce.
• Heat mixture while stirring until cheese melts.
• Add ale and keep on heating until liquid is nearly evaporated, stirring continuously.
• Stir in beaten egg and let harden.
• Serve immediately on toasted bread slices.
• Garnish with tomato.

WELSH RABBIT

Steps:

• Make the toasts, butter lightly and take off the crusts.
• Melt the butter over low heat, add the cheese, and slowly pour in the beer, stirring till smooth. Add the mustard and pepper. Keep stirring till it is heated through, but never let it boil or bubble or it will become stringy. Pour over the toast and serve.
• Use cheddar cheese or something that melts nicely with a good flavour.

CHOWNING TAVERN'S WELSH RABBIT

Steps:

• In the top of a double boiler, melt butter.
• Add cheese and all but 1 tbs.
• of beer.
• Over hot, NOT boiling water, cook until cheese melts.
• In a separate bowl, combine pepper, dry mustard, salt and Worcestershire with remaining tablespoon beer; stir into cheese.
• In a separate bowl, combine eggs with cornstarch; stir into cheese mixture and let it thicken slightly.
• Serve immediately over toast, with two pieces of crisp bacon and tomato slice on top.
• Makes 4 servings.