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How To Make Traditional Welsh Rarebit

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Perhaps one of the most famous of all Welsh dishes, caws pobi is one that has travelled the world over. One of the first written references to the dish dates from 1547 in the First Boke of the Introduction of Knowledge: ‘I am a Welshman. I do love caws pobi, good roasted cheese’. This is a family recipe from A Taste of Wales.
What you'll need: 
8 oz grated, strong cheese
1 tblsp butter
2 tsp Worcester Sauce
1 level tsp dry mustard
2 tsp flour
4 tblsp beer (or milk)
Shake of pepper
4 slices of bread toasted on one side only
Put the cheese, flour, mustard, Worcester Sauce, butter and pepper into a saucepan. Mix well, then add the beer or milk to moisten. Do not make it too wet.
Stir over a gentle heat until all is melted and, when it is a thickish paste, stop stirring and swivel it around the saucepan, which it will do quite easily.
Leave to cool a little; meanwhile toast the bread on one side only. Spread the rarebit over the untoasted side and brown under a hot grill. This mixture can be made and kept in the fridge for several days if required.
Buck Rarebit is Welsh Rarebit made as above but served with a poached egg on top. Another variation is to add finely chopped bacon and a small onion.


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