Ingredients:
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
Method:
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
Method:
- 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
Note:
This Welsh rarebit mixture can be stored in covered jars for some days in a refrigerator.
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