Welsh rabbit

Or, as Mark Bittman writes, “Welsh rarebit,” which I think is missing the joke.  (See comments for more on the “rarebit” error, including H.W. Fowler’s succinct dictum.) At any rate, a wonderful late breakfast for New Year’s Day, although I like the tradition out here of chasing the hangover blues with spicy menudo (recipe at the link), for which supermarkets out here stock tripe at this time of year. Still haven’t found a good source of cow’s foot, though.

Welsh Rarebit [sic]

Yield 4 or more servings

Time About 20 minutes, plus cooling

Though the idea of eating savory food after a full meal makes sense only when evening stretches into night and, usually, when overindulgence in alcohol has taken place, rarebit is also good in the afternoon, and can be made in advance save for the final toasting. To get that just right, toast the bread on a baking sheet until each piece is evenly browned on top. Then turn the pieces over and toast them about half as much on the second side before adding the cheese.

• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon mustard powder, or to taste
• 1/2 teaspoon cayenne, or to taste
• 3/4 cup strong dark beer, like Guinness
• 2 tablespoons Worcestershire sauce, or to taste
• 1 pound Cheddar, Double Gloucester or other English cheese (or other good semi-hard cheese, like Comté or Gruyère, or a mixture), grated
• 4 to 8 pieces lightly toasted bread

1. Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.

2. When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).

3. Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.