Welsh Rabbit (Classic Welsh Rarebit)

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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.

* Per serving · 4 servings · Values may vary.