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Welsh rabbit (Caws pobi)
This dish, now often incorrectly gentrified to Welsh rarebit consists of cheese, mustard and sometimes beer, blended together and melted on toast.
There are records of its existence as early as the 16th century, when the bread would probably have been made with barley and the cheese made from ewe's milk. Bucks rabbit is a variation served with a poached egg on top.
While it's not authentic, a little Worcestershire Sauce sprinkled on top is liked by many.
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4oz (125gr) Gloucester, Cheshire or Cheddar cheese
3 tablespoons of ale or milk
1oz (30gr) butter
a teaspoon of mixed mustard
1. Grate the cheese and put it in a small saucepan with the ale or milk, butter and the mixed mustard.
2. Put this over a low heat until the mixture melts, stirring continuously.
3. Stir in the beaten egg, and mix again.
4. Pour over lightly browned toast, and brown under the grill