Welsh Rabbit Recipe
The taste of this particular Welsh Rabbit recipe has occupied my senses so much that I hardly ever go for any other recipe of Welsh Rabbit. It is the answer when you look for a tasty Side Dish. Try this Welsh Rabbit once and only once! Your loyalty to it forever is guaranteed!
Ingredients
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon salt
Dash of cayenne
1/2 cup milk
1 pound sharp cheddar cheese, grated
1 egg, slightly beaten
2 English muffins, split, toasted and buttered
8 tomato slices
Directions
Blend Worcestershire sauce, mustard, paprika, salt and cayenne in top of double boiler; stir in milk.
Cook over boiling water about 3 minutes, or until milk is hot.
Add grated cheese and cook over simmering water, stirring constantly, until cheese melts and mixture is smooth.
Spoon about 1/2 cup hot cheese mixture into slightly beaten egg; return to mixture in top of double boiler, stirring constantly.
Continue to cook over simmering water, stirring constantly, 3 to 5 minutes, or until rabbit thickens.
Spoon piping hot over English muffins and tomato slices; garnish, if desired, with paprika and parsley.
Cook over boiling water about 3 minutes, or until milk is hot.
Add grated cheese and cook over simmering water, stirring constantly, until cheese melts and mixture is smooth.
Spoon about 1/2 cup hot cheese mixture into slightly beaten egg; return to mixture in top of double boiler, stirring constantly.
Continue to cook over simmering water, stirring constantly, 3 to 5 minutes, or until rabbit thickens.
Spoon piping hot over English muffins and tomato slices; garnish, if desired, with paprika and parsley.
