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LOCATION: Recipes >> Sandwiches >> Welsh Rarebit 05

Print this Recipe    Welsh Rarebit 05

Welsh Rabbit

4 tablespoons butter
3 tablespoons all-purpose flour
2/3 cup Sam Adams Ale
1 large can stewed tomatoes, drained, chopped, and drained again
12 ounces extra-sharp Cheddar, grated coarse
1 teaspoon English-style dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon Texas Pete Hot Sauce, or to taste
12 English muffin halves, toasted
flat-leafed parsley sprigs for garnish
bacon cooked crispy
Salt to taste
Fresh ground black pepper to taste

In a saucepan combine the butter and the flour and cook the roux
over low heat, stirring, for 3 minutes. Whisk in the beer and the
tomatoes and boil the mixture, whisking, for 3 minutes. Reduce the
heat to moderately low, stir in the Cheddar, the mustard, the
Worcestershire sauce, and the hot sauce, and cook the mixture,
stirring, until it is hot (but do not let it boil). Arrange 2 of
the muffin halves on each of 6 plates and spoon the Cheddar mixture
on top. Garnish the Welsh rabbit with the parsley and serve it with
the bacon.

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