Welsh Rabbit

Ingredients:

	One small rabbit
	6 cups of sharp cheddar cheese, grated (about 20 oz.)
	6. oz. of beer, at room temperature
	2 egg yolks, beaten
	1/8 tsp. cayenne pepper
	1 tsp. Dijon mustard
	Slices of toast, broccoli, apples.

In a double boiler, melt the cheese, stirring often.

Mix together egg yolks, beer, pepper and mustard. Add to melted cheese. Stir until blended and heated through.

Serve over rabbit on toast, with steamed broccoli, and/or apple slices.

Note: Some people have incorrectly claimed I have misspelled the name of this dish. They claim that the correct spelling is "Welsh Rarebit" and that it does not have a rabbit anywhere in it's ingredients. As to the ingredients, all I can say is what I put in when I cook it. As to the misspelling, I can state authoritatively that the original, and therefore most correct, spelling is in fact "Welsh Rabbit". "Welsh Rarebit" is a variant which was first noted some 60 years after Welsh Rabbit. You can verify this by checking out Merriam-Webster Online. So there.

Note, the second: This recipe is based on the Welsh Rarebit recipe located at
http://www-ssc.igpp.ucla.edu/~newbury/recipes/rarebit.html.