1 tablespoon butter. 1/4 teaspoon mustard.
1 cup soft mild cheese. 1/4 teaspoon salt.
1 egg. Few grains cayenne.
1/2 cup ale or beer.
Cut the cheese into small pieces and beat the eggs slightly. Put the
butter in the chafing dish, and when it is melted add the cheese and
seasonings, stirring constantly. Add the ale slowly and when smooth the
slightly beaten egg. Much of the success of a rarebit depends upon the
cheese. It should be smooth and creamy, and never stringy. Cook over hot
water. The rarebit may be served on toast or wafers.