Gourmet Recipes from All over the World
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: *Note: Cheese recommended for this recipe are Cheddar and/or Cheshire.
Mix the cheese, grated onion, mustard and beer. Pile the mixture on toast
and melt under the grill. Top it with a poached egg or two for a buck
rarebit.
Source: (Dorothy Thomas) Elisabeth Luard in "Country Living" (British),
April 1989. Typed for you by Karen Mintzias
Ingredients:
8 Ounce(s) Grated hard cheese *
1/2 Onion; grated
1 Teaspoon(s) Strong mustard
2 Tablespoon(s) Beer
2 Slice(s) Toast |
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