Welsh Rarebit (Hot)
Note.—As a general rule where Parmesan cheese is mentioned, any well-dried and finely-grated cheese serves the purpose.
Slice down some good, rich cheese rather thinly, into a delicately clean stewpan, with some morsels of butter, and 2 or 3 spoonsful of porter, good ale, or new milk as you please, according to the quantity of the cheese; flavour to taste with freshly-ground black pepper and English mustard. Stir it all till thoroughly melted, pour it over hot buttered toast, browning the surface if you like with a hot shovel, and serve at once.
This requires careful watching, because if it be in the least over-cooked it will be leathery.