Welsh Rabbit

• 0.5 lb. aged yellow cheese, diced
• 1 Tbsp. butter
• 1 Tbsp. flour
• 0.5 cup beer (porter is traditional)
• 1 egg, beaten
• 0.5 tsp. Worcestershire sauce
• 0.5 tsp. salt
• 0.25 tsp. paprika
• 0.25 tsp. curry powder
• 0.25 tsp. mustard powder

Melt the butter over low heat and stir in the flour, cooking for 1–2 minutes, then add the Worcestershire and other seasonings and slowly stir in the beer, a little at a time.

When the beer is warm add the cheese and stir with a fork until it is melted. Cook, still stirring, until the sauce is smooth, then add the egg and give it all a good final stir.

Serve on toast.