This snack is very tasty - and much better than 'ordinary' cheese on toast. If you add a poached egg to the final result, it then becomes 'Buck Rarebit'... Rarebit is often written 'rabbit' -and I've often wondered whether that's the reason for the use of the word 'buck' in the more exotic version?!
8 oz grated strong cheddar cheese
4 tablespns stout or beer (I use whatever is in the house!) The amount may need to be increased slightly, if the resulting rarebit is to thick.
2 oz butter
1 teaspn English mustard powder (quite strong and HOT)
1.5 tbsp plain flour
salt and pepper, to taste
Thick cut bread from an uncut loaf, ready to toast
(I use a double boiler to make this, but a friend just chucks it all in a saucepan together !)
Make a roux of the butter and flour. Season to your taste. Add the liquid, cheese and mustard and mix well, until cheese has fully melted and mixture has become a thick sauce.
Toast one side of the bread. Spread a generous amount of the mixture on the untoasted side and then put under a very hot grill until bubbling and golden!