Application Guide

Unsalted butter or butter-flavored cooking spray
Cover a slice of bread almost to the edges with
1
/
2
-inch-thick slices of
cheese; place a second slice of bread on top. Melt a pat of butter in a frying
pan over medium heat. Place the sandwich in the sizzling butter, moving it
around to evenly soak the bread. Using a spatula, press down on the bread.
Cook for 30 seconds, until golden brown and evenly toasted. Top with a pat
of butter and flip the sandwich over to finish cooking on the second side;
press once more with the spatula. Transfer the sandwich to a plate and cut in
half. Have napkins on hand—a grilled cheese is meant to be eaten with your
hands.
Welsh Rabbit
Serves 4
Welsh rabbit, or rarebit, has no bunny rabbit in it. Rabbit is an old name for
Old English cheddar cheese, produced near the Welsh border, that was
melted and poured over toast. This is as traditional as a homespun British
dish can be. I loved this as a kid (use milk instead of beer for the young din-
ers), and my friends who are Brits make it often for lunch or dinner. When
topped with a poached egg, it is called a Golden Buck. This recipe comes
from Colonial Williamsburg in Virginia, where it is served as tavern fare
with mugs of cold ale.
1 tablespoon butter or margarine
1 pound medium or sharp cheddar cheese, shredded
3
/
4
cup beer, divided
1 large egg, beaten
Dash of hot red pepper sauce
Dash of Worcestershire sauce
1 teaspoon Coleman’s dry mustard
4 slices toast, plain or buttered, crusts removed
Hungarian ground paprika, for sprinkling
In the top of a double boiler, melt the butter. Add the cheese and all but 2
tablespoons of the beer. Let the butter and cheese melt slowly over low heat.
Combine the beaten egg with the hot pepper and Worcestershire sauces.
Moisten the mustard with the reserved beer, and stir to make a paste. Add to
the melted cheese, stirring constantly. Spoon over the toast, sprinkle with pa-
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