This is sometime called Welsh Rabbit, but it is really called Rarebit..done well and it is a creamy delicious savory topping to hot toast, done badly and it is stringy, gelatinous,grilled cheese..here is the correct recipe:
For 2-3 portions
1 cup shredded/grated Cheshire, Lancashire* or White Cheddar Cheese
1/2 tbsp softened butter
3 tbsp milk (or traditionally ale or beer)
1/4 tsp prepared mustard (usually English, hot mustard)
ground white pepper
In a small heavy bottomed sauce pan, heat the ale, butter and cheese, add the mustard and pepper and cook very slowly over very low heat until the mixture resembles thick cream.
have some slices or squares of hot buttered toast ready and pour the cheese on top.
Serve immediately.
* Lancashire cheese is very crumbly and melts wonderfully well
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