It may take many minutes of constant stirring to achieve the essential creamy thickness and then some more to slick it out as smooth as velvet.
Keep it piping hot but don't let it bubble, for a boiled Rabbit is a spoiled Rabbit. Only unremitting stirring (and the best of cheese) will keep it from curdling, getting stringy or rubbery.
Pour the Rabbit generously over crisp, freshly buttered toast and serve instantly on hot plates.
Usually crusts are cut off the bread before toasting, and some aesthetes toast one side only, spreading the toasted side with cold butter for taste contrast. Lay the toast on the hot plate, buttered side down, and pour the Rabbit over the porous untoasted side so it can soak in. (This is recommended in Lady Llanover's recipe, which appears on page 52 of this book.)
Although the original bread for Rabbit toast was white, there is now no limit in choice among whole wheat, graham, rolls, muffins, buns, croutons and crackers, to infinity.
No. 2 (with milk)
For a rich milk Rabbit use ½ cup thin cream, evaporated milk,
whole milk or buttermilk, instead of beer as in No. 1. Then, to
keep everything bland, cut down the mustard by half or leave
it out, and use paprika in place of cayenne. As in No. 1, the
use of Worcestershire sauce is optional, although our feeling is
that any spirited Rabbit would resent its being left out.
Either of these basic recipes can be made without eggs, and more cheaply, although the beaten egg is a guarantee against stringiness. When the egg is missing, we are sad to record that a teaspoon or so of cornstarch generally takes its place.
Rabbiteers are of two minds about fast and slow heating and stirring, so you'll have to adjust that to your own experience and rhythm. As a rule, the heat is reduced when the cheese is almost melted, and speed of stirring slows when the eggs and last ingredients go in.