December 28, 2015


Butter - 1 tbsp
Flour - 1 tbsp
Milk - 115 ml
Mustard - 1 tsp
Cheshire or Cheddar cheese - 150 - 200 gms grated
Worcestershire sauce - 1 tbsp
Large buttered slices - 4(toasted)
Salt and pepper to taste


  • Heat the butter, stir in the flour and cook steadily for several minutes, then gradually add the cold milk.
  • Bring to the boil and cook until smooth and thick.
  • Add the mustard, salt, pepper, most of the cheese and the sauce.
  • Heat steadily, without boiling too quickly, until the cheese has melted.
  • Spread over the hot buttered toast, sprinkle with the remainder of the cheese and brown under a hot grill.
  • Serve at once
This Welsh rarebit mixture can be stored in covered jars for some days in a refrigerator.

No comments:, pub-6783067284749878, DIRECT, f08c47fec0942fa0