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"CLASSIC" WELSH RAREBIT SAUCE 
1/4 c. butter
2 tbsp. flour
2 tsp. dry mustard
Dash of cayenne
2 tsp. Worcestershire sauce
8 c. (2 lbs.) grated sharp Cheddar cheese
1/4 tsp. paprika
4 whole eggs, slightly beaten
1 c. stale beer or ale

Melt butter in top of double boiler. Stir in flour, blend well. Add ale or beer slowly. Cook, stirring constantly, until sauce thickens. Add mustard, cayenne, paprika and Worcestershire sauce. Mix well. Add grated cheese, continue to cook until cheese melts, stirring occasionally. Stir eggs while adding a little of the hot mixture to eggs, then stir the cheese mixture while adding the eggs to it. Serve immediately. Makes 8 servings.
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