Welsh Rabbit with Beer

By Wewah

Ingredients

• 2 tablespoons butter
• 1 lb. sharp cheddar cheese, grated
• 3/4 cup beer, divided
• dash cayenne pepper
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1 egg, slightly beaten
• 1 teaspoon cornstarch

Preparation

Step 1

Melt the butter on the top of a double boiler.
Add the cheese and all but one tablespoon of the beer.
Cook over hot, not boiling water until the cheese melts and is incorporated into the beer.
Combine the seasonings with the remaining tablespoon of veer and stir into the cheese mixture.
Combine the slightly beaten egg with the corn starch; stir into the cheese mixture and let it thicken slightly.
Serve immediately over toast.