Vermont rarebit

4 Servings

Ingredients

Quantity Ingredient
4 tablespoons Melted butter or margarine
4 eaches Egg yolks
1 cup Beer
1 teaspoon Dry mustard
2 teaspoons Worcestershire sauce
1 pounds Vermont cheddar, shredded
Cayenne pepper
8 slices Toast

Directions

Use a double-boiler. Melt butter. Beat egg yolks, beer, mustard, and Worcestershire sauce and stir into butter. When mixture is hot, add cheese slowly, stirring with a wooden spoon. When sauce is creamy, add cayenne and spoon onto warm toast. Serves 4. From: Steve Herrick Source: [Dakin Farm - Ferrisburg, VT] Courtesy of Shareware RECIPE CLIPPER 1⅕

Submitted By THE CALIFORNIA HERITAGE CONTINUES, A COOKBOOK BY THE JUNIOR

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