Moms Rare Rabbit
From notyourmomma 18 years ago
- 20 minutes to make
- Serves 4
Mom's used to tease us with the rare rabbit name. It is just her ages-old version of Welsh Rarebit. Made on the nights she didn't have to work and we had generous "mom time" and played Scrabble all evening. Simple supper and all we needed was sliced tomatoes or a "killed salad" as a side dish.
Ingredients
- 1/2 can of stale beer or ale shopping list
- 1 lb. of sharp cheddar cheese shopping list
- 1 Tablespoon of butter shopping list
- 1 Tablespoon of dry mustard (Coleman's) shopping list
- 1 Tablespoon of Worchestershire shopping list
- Big pinch of cayenne pepper shopping list
- Dash of paprika shopping list
- 1 large egg beaten shopping list
- 8 strips of crisp cooked bacon shopping list
- toast points (using a good sturdy white or wheat bread) shopping list
How to make it
- Two hours ahead, open beer and let it get stale.
- Two hours ahead, cube the cheese and cover and let set at room temperature.
- When ready for supper, melt the butter in the top half of a double boiler, over hot water, not boiling.
- Add cheese and melt very slowly.
- Mix together dry mustard, Worchestershire sauce, cayenne with a short ounce of stale ale.
- Stir into melted cheese and mix well.
- Add remainder of ale very slowly, stirring constantly in one direction only. (Don't ask me why, her directions just said to do it that way!)
- Stir a small amount of the heated cheese into the beaten egg to temper.
- Return this to the cheese mixture and stir until thickened.
- Serve over toast poiints in shallow heat proof dishes.
- Sprinkle with paprika.
- Garnish each serving with two strips of bacon.
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