There's no rabbit in this vintage dish from the 1950's. Yummy!

Melt butter in a saucepan over low heat. Sprinkle in flour and whisk together until combined. Cook over low heat for 2 minutes. Pour in milk and beer, whisking constantly, and cook for an additional minute. Add mustard, paprika, and cayenne and whisk. Add cheese and whisk slowly, cooking for a couple of minutes or until smooth, melted, and very hot. Remove from heat and whisk in egg yolk, Serve immediately (while hot) over toast. Sprinkle with chopped chives before serving.

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Slices Of Crusty Bread, Buttered And Browned Under The Broiler

Slices Of Crusty Bread, Buttered And Browned Under The Broiler

Helen Corbitt would be so proud. Welsh Rarebit, also known as Welsh Rabbit, but I didn’t want to call it Welsh Rabbit because a lot of people would say, “Gross! Rabbit!” even though there’s no rabbit in Welsh Rabbit, and who the heck needs that confusion, is a perfectly vintage throwback to Sunday dinners and cocktail parties in the 1950’s. I’m positively certain Dick van Dyke ate this traditional English dish of savory cheese sauce served over toast.

Welsh Rarebit isn’t seen in the mainstream very much these days, and I’m perfectly aware some might find it weird. But others, I know, will remember the time their grandma made it…or their Aunt…or their next door neighbor who wore those crazy leopard leggings at her annual Christmas party.

And I hope it’ll make you smile.

Begin by slicing French bread or baguette into relatively thin slices. This bread isn’t very crusty because I live in White Breadville, but for this recipe, the crustier the bread…the better.

Brush the bread with butter…

Then pop the bread into the oven and toast it, using the broiler to get it nice and crisp and flavorful and wonderful and yummy.

Sorry. I get carried away over toast sometimes.

It’s the simple things in life that get me.

Grate some sharp cheddar cheese.

Separate an egg and hold on to the yolk.

Grab some beer. You know you have some in your bedside table!

And grab these. Cayenne, Worcestershire, Paprika, and Dry Mustard.

A winning combination for Welsh Rarebit, Mac & Cheese, Cheese Soup, and all cheese sauce-related things.

Let’s DO THIS THING. Melt 1 to 2 tablespoons of butter in a saucepan over low heat.

Dump in an equal amount of flour…

Whisk the mixture together and allow it to cook for a couple of minutes.

The mixture will be smooth and slightly golden brown.

Then pour in 1/3 cup of whole milk. Yes, you must use whole milk or your life will spiral downward into a series of mishaps and…

Okay, fine. Use 2% if you want.

Use 1% and I’ll deck ya, though.

Next, pour in 1/2 cup or so of beer.

Beer and cheese cooking together? An aromatic triumph.

Next, dump in the dry mustard…

And the cayenne and paprika.

And the Worcestershire.

Whisk it all together until combined. (And please pretend this pan is on the stove and not on the countertop by my kitchen window, where the natural light is abundant and bright. Thank you for your cooperation.)

Now add in the cheese, my darling!

Whisk it around over low heat until smooth and very melted and warm.

Then remove the pan from the heat and get ready to drive the final nail in the coffin: the egg yolk. It’ll add some much needed cholesterol to the mix!

Whisk it around until it’s totally incorporated…

And that’s it! You might give it a taste and see if it needs salt…but the cheese usually does the trick there.

Now comes the fun part. Lay a couple of pieces of toast on a plate.

Then spoon the (very hot) sauce over the toast.

And don’t skimp.

Skimping is for wimps.

Welsh Rarebit/Welsh Rabbit is yummy.

It’s even yummier with chopped chives sprinkled over the top.

Oh, yum.

China check: Herend Rothschild Bird.

Vintage food check: Welsh Rarebit!

Try it sometime, just for fun. It’s comforting and satisfying, and you can serve it with a salad if that makes you feel better about eating cheese sauce on toast. And pssst: you can spoon the sauce over steamed cauliflower or broccoli, too.