I have no objection to Welsh Rarebit, but under no circumstances should you use a pound of cheddar to make four servings. I thought it had to be a mis-print, but it was er...in the New York Times. Geez, that's a lot of cheese-and a roux of butter and flour. I made a rather nice rarebit for dinner with half the cheese and butter. I'm not afraid of fat, but that's just obscene.
You Will Need:
6 slices of thick bread (I had whole wheat made with honey and molasses that was excellent)
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon powdered mustard
2 tablespoons Worcestershire sauce
1 tablespoon brandy
3/4 cup liquid (I had bean-cooking liquid left, but you could also use beer, or milk, whatever you like)
1/2 lb. grated cheddar cheese
Melt the butter in a saucepan. Add the flour and cook until foaming. Over medium heat, whisk in the liquid, mustard, and Worcestershire. Cook, whisking until thickened slightly. A handful at a time, mix in the cheese until it melts. Add the brandy, remove from heat and pur into a shallow dish to chill. When firm, spread on toast that has been hard-toasted on one side and lightly toasted on the other. Spread the cheese on the soft side. Place under the broiler until cheese melts. There, you just saved a bottle of beer and half a pound of cheese.