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Welsh Rarebit

1 pound of sharp Cheddar cheese, grated
1 tablespoon butter
1 cup of ale or beer
1 egg
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
4 to 8 slices of country-style bread, toasted

Use a double boiler. Heat water in the lower section and melt the butter in the upper section. Add the grated cheese and stir until it melts. Very slowly add the ale or beer, blending it in.

Beat the egg slightly with the mustard and Worcestershire sauce, and add a few spoonfuls of the cheese mixture. Then slowly stir the egg mixture into the cheese, being sure that they blend thoroughly.

Do not let the water boil, and do not let the cheese mixture get too hot or the egg will curdle. As soon as it is heated through, serve the sauce over toast. Makes about 4 servings.

Sunday, February 27, 2000

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