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Makes 4 servings.

Ingredients

• 2 Tbsp. butter or margarine

• 1/2 tsp. dry English mustard

• 1 lb. sharp Cheddar cheese

• Dash of cayenne pepper

• 1/2 c. light beer

• 1 tsp. Worcestershire sauce

• Egg

• Toast slices

• 1/2 tsp. salt

Method

1. Slowly heat butter in a medium size saucepan; add cheese and beer.

2. Cock over a low heat, stirring frequently until the cheese melts.

3. Remove from heat.

4. In a small bowl, beat egg with salt, mustard, cayenne, and Worcestershire.

5. Gradually add to the cheese mixture, stirring until well combined.

6. Stir over low heat until mixture is piping hot and smooth, about 5 minutes.

7. Serve over hot toast.

Notes

• To keep Rarebit warm, turn into top part of double boiler. Let stand over hot water until ready to serve.

Courtesy of member Joan Daniel, House of Lancaster Cookery Book, 1986