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AGED CHEDDAR..(This is about 1/2 lb.
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by my measure.
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The cheese should be flaky and sharp, a sign of its maturity.)
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Use a DOUBLE BOILER, a chafing dish, or a very heavy, enameled, cast iron skillet over an easily regulated small flame.
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First melt the butter.
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Beat together the ale, egg yolks, and seasonings.
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Have this, along with the grated cheese, at your side, and a wooden or enamel spoon in your hand.
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You are ready to begin.
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Add the cheese a little at a time to the butter, stirring constantly and in one direction only.
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When the melting cheese forms a thick mass, add a little of the ale mixture.
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Never stop stirring!
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When all the cheese is in and melted, and sufficient ale has been added to make a smooth velvety sauce, continue the stirring, over very low heat, for another 10 minutes or so.
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Never let the Rabbit boil, but keep it steaming hot.
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It will thicken a little, and you should add more of the ale mixture, to your taste, as you stir.
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When it finally is as smooth as thick cream and heavily coats the spoon, serve it at once over toasted bread or muffins, on hot plates.
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Broiled or sauteed slices of tomato on the toast make a delicious variation.
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A suggestion: If the plates and toast are in the warm oven while you are stirring, you have no hassle when ready to serve.
