Welsh Rarebit from Cock 'n Bull
LA's Legendary Restaurants
Published by Santa Monica Press
Editor's Note: You can't go wrong with this easy recipe for Welsh Rarebit from the Cock 'n Bull restaurant in Los Angeles! This recipe has a decidedly American twist to it, as this recipe uses beer brewed stateside and a few dashes of hot pepper sauce. Cheesy and rich, this is one dish you can make for snack or a lighter dinner. You're sure to love this delicious departure from the traditional grilled cheese sandwich and will want to make it any time you crave some comfort food! Here's a fun fact: in case you were wondering, the sandwich's name is pronounced as "rare-bit."
This menu item was a staple for the time and era. It was popular in the pub with a pint of ale.
Total TimeUnder One Hour
OccasionFamily Get Together
Recipe CourseMain Course
Taste and TextureCheesy
- 1 1/2 cups whole milk
- 1 lb. Cheddar cheese, grated
- 1/4 cup unsalted butter, softened
- 1/2 cup all-purpose flour
- 1 teaspoon dry mustard
- dash cayenne pepper
- 1/4 teaspoon sea salt
- 3/4 cup American beer (such as Budweiser or Sam Adams)
- 2 teaspoon Worcestershire sauce
- 2 teaspoons steak sauce (such as A1)
- 2 dashes hot pepper sauce (such as Tabasco)
- 6 English muffins
In the top of a double boiler with simmering water underneath, heat the milk, add the cheese, and stir until melted.
In a large skillet over medium heat, melt the butter; add the flour, mustard, cayenne, and salt. Stir until it forms a thick paste.
Gradually add the milk/cheese mixture and cook for 10 minutes, stirring constantly. Stir in the beer, Worcestershire sauce, steak sauce, and hot pepper sauce. Keep warm until serving time.
Split the muffins and toast. Pour the sauce over the muffins and serve.
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Copyright 2016 George Geary