Welsh Rabbit

• servings: 6

Ingredients

2 walnuts of butter (about 3 tablespoons)

3 pounds best fresh rat cheese, grated (this means Cheddar)

⅓ to ½ bottle ale

½ teaspoon salt

1/4 teaspoon pepper

1 teaspoon paprika

4 teaspoons English powdered mustard

6 to 8 slices of buttered toast

Directions

Melt butter. Add cheese and stir con-

stantly until melted to consistency of cold molasses. Add ale and seasonings.

When mixture bubbles all over, drop in toast slices, one at a time. Turn toast over with fork and spoon and serve while piping hot.