The trick to this recipe is using a combination of beer and milk (yes, both work well together!). We have made this since I was a little kid with this recipe: 16 slices bread, 3 tablespoons unsalted butter, softened, 1 tablespoon all-purpose flour, 1/2 cup porter or ale, 1/4 cup whole milk, 1 teaspoon dry mustard, 1/8 teaspoon black pepper
6 oz extra-sharp Cheddar, coarsely grated (about 1 1/2 cups).
We as kids tore up the toast because it was fun, the adults cut it up with a fork and knife. It's also called Buck Rabbit (or rarebit) if you put a fried egg on the toast.
This is the closest I could find to the old recipe I used from the old Betty Crocker recipe. The Welsh Rarebit recipes are off too, because you shouldn't use processed cheese or tomato soup!
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