This is a northern version of the traditional Welsh Rarebit, and makes a very nourishing and tasty lunch or supper dish.
Serve Yorkshire Rarebit with a mixed salad and grilled mushrooms or tomatoes. Stout or dark beer make good accompaniments.
1 tablespoon butter
1 tablespoon flour
2 tablespoons milk
2 tablespoons brown ale
1 teaspoon prepared French mustard ;½ teaspoon salt
2 teaspoon black pepper
4 oz. Cheddar cheese, grated
2 slices hot buttered toast
2 thick slices lean cooked ham 2 poached eggs, kept hot
Preheat the grill to high.
In a small saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, brown ale, mustard, salt and pepper, stirring constantly and being careful to avoid lumps. Return the pan to low heat and cook, stirring constantly, for 2 to 3 minutes or until the mixture is thick and smooth. Add the cheese to the mixture and cook, stirring constantly, for a further 2 minutes or until the cheese has melted.
Remove the pan from the heat and divide the mixture between the 2 slices of toast. Place a slice of ham on each slice and place the toast on the rack in the grill pan. Place the pan under the heat and grill for 2 to 3 minutes or until the ham has turned golden brown. Remove the pan from under the heat. Place a poached egg on each slice of toast.
Place each slice on a plate and serve.