Classic Welsh Rabbit*

1 pound aged natural cheddar cheese
1 tsp butter
1 cup beer (about) at room temperature
2 tsp dry mustard
1 tsp Worcestershire sauce
1 tsp paprika

Shred cheese coarsely or cut in small pieces. Melt butter; tip pan to coat bottom so cheese won't stick. Add cheese; as it begins to melt, gradually add beer. Stir constantly with a wooden spoon. Add seasonings and continue to stir until he cheese mixture follows the spoon around the pan. If too thick, add a little more beer. Spoon over hot toast for a main dish. Serve with fresh apple wedges as dessert.

Makes 6 to 8 servings.

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*A note on Welsh Rabbit

There are several dishes made with cheese that are close relatives of one another. They are all called "rabbits." (They are not called "rarebits" which is a term invented by somebody who was overly dainty. Or perhaps it was an idiot who did not know about "food jokes." The term "rarebit" was popularized by newspaper columnists who were too ill educated to know better.)

As a general matter, rabbits are made with beer or ale rather than wine (although some are made with milk). There are other dishes much like rabbits named for animals—English monkey, blushing bunny, and golden buck for example. Scotch woodcock is an egg dish. Zuppa Inglese, "English soup," is a dessert. (Although that one antedates the Victorians by about 350 years.)