On Thu 26 May 2005 09:20:56p, Isaac Wingfield wrote in rec.food.cooking:

> Made a Welsh Rabbit for dinner tonight. One of many similar recipes, it
> called for three cups of sharp cheddar, a little butter, half a cup of
> beer, and a couple of egg yolks, plus some seasonings. As with almost
> every dish I've ever made with a *sharp* cheddar, it came out grainy.
>
> I know that milder cheddars would be smoother, but they just don't taste
> as good.
>
> Is there a "trick" to melting a sharp cheddar and keeping it smooth?
> Maybe keeping it acid (or not)?
>
> Does anybody have a recipe for a good Welsh Rabbit that is very smooth?
>
> thanks, Isaac

Warming the beer and making a small roux helps to insure smoothness. Try
this recipe from the BBC.


Perfect Welsh Rarebit

A good Welsh Rarebit is so much more that cheese on toast. And this is how
to prepare it.

Serves 4

Ingredients
50g flour
50g butter
250 ml strong beer, warmed
250g strong Cheddar, grated
2 teaspoons English mustard
2 tablespoons Worcester Sauce
black pepper

4 large slices granary bread

Method
In a small saucepan, melt the butter and make a roux with the flour. Cook
for a couple of minutes, stirring to prevent the roux from burning. Stir in
the warm beer by degrees, until you have a thick but smooth sauce. Add the
grated cheese and stir until melted. You should now have a thick paste. Mix
in the mustard and Worcester Sauce and season well with black pepper. If
you want a thinner mixture, thin with additional warmed beer.

Lightly toast and butter the bread, then pile up the cheesy mixture on each
slice. Flash under a hot grill for a few minutes, until browned and
bubbling.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974