Welsh Rabbit

4 ½-inch thick slices crusty bread (I used Pain Turano from Aldi)

3 tablespoons unsalted butter, softened

1 tablespoon flour

1/2 cup dark ale

1/4 cup whole milk

1 teaspoon dry mustard (I use Coleman’s)

1 teaspoon Worcestershire sauce or ½ teaspoon Worcestershire powder

1/8 teaspoon freshly ground black pepper

2 to 3 drops of hot pepper sauce

1 cup grated sharp cheddar cheese

1 large egg yolk

Spread one side of each of the bread slices with 2 tablespoons of the butter. Arrange slices, butter side up, on a baking sheet, and broil 4 to 6 inches from the heat until golden brown. This should take anywhere between 2 and 5 minutes depending upon your broiler.

Melt the remaining 1 tablespoon of butter in a 1-quart heavy sauce pan over low heat. Whisk in flour and cook for one minute, whisking constantly. Add ale and milk, whisking constantly, then whisk in mustard, Worcestershire, pepper, hot pepper sauce, and cheese. Bring to a simmer over medium-low heat, whisking until smooth, and continue to whisk and cook until mixture reaches desired thickness, about 2 to 5 minutes. Remove from heat and immediately whisk in egg yolk. Continue to whisk until smooth. Serve cheese sauce over toast. To make it more of a meal, add slices of tomato and crispy slices of bacon.

NOTE: To turn your Welsh Rabbit into Ringtum Ditty, add 1 tablespoon Tomato powder.