Caws Pobi (Welsh Rabbit or Rarebit)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: There are legends about almost everything one eats in the British Isles, and the stories about Welsh rabbit or rarebit are no exception. One story says that an imaginative monk in a Welsh abbey created the dish by placing some stale bread and hard crumbly cheese near a blazing fire. the cheese melted over the bread and that was the beginning of Welsh rarebit. Another tale says that when a Welshman returned home from a hunting trip with nothing his wife invented a dish with melted cheese and called it “Welsh rabbit.”

Serves: 4-6
Time: ???

Ingredients:

• 4 tablespoons of butter or margarine
• 2.5 cups grated cheddar cheese, mild or sharp
• 0.5 cups apple cider
• 2 egg yolks, beaten
• 2 teaspoons prepared mustard
• salt and pepper to taste
• 6-8 slices white bread, toasted
• sprinkle of paprika, for garnish

Instructions:

1. Melt butter or margarine in saucepan over medium-low heat. Add cheese, apple cider, egg yolks, mustard, and salt and pepper to taste. Stir constantly until mixture is well blended and smooth. do not let mixture boil or bubble or it will become stringy and lumpy.
2. Arrange toast slices on individual plates and spoon cheese mixture over them. Sprinkle with paprika and serve at once.
3. Serve Welsh rarebit hot, as the main dish for lunch or super. It is eaten with a fork.