Title: Welsh Rarebit with Ham and Watercress
Categories: Cheese Ham
Yield: 6 Servings
| RAREBIT (SAUCE |
| 2 | | Eggs, at room temperature |
| 6 | oz | Bottled beer or ale |
| 3/4 | lb | Cheddar cheese, coarse shred |
| 1 1/2 | tb | Butter or margarine |
| 3/4 | ts | Dry mustard |
| 3/4 | ts | Worcestershire sauce |
| 1/8 | ts | Tabasco sauce |
| BASE |
| 2 | sl | Homebaked Bread, toasted |
| 4 | sl | Black Forest Ham |
| VEGETABLE FILLING |
| 1 1/2 | c | Watercress, fresh |
| 1/4 | c | Green Pepper, julienne |
| GARNISH |
| | | Tomato slices, thin |
1. Beat eggs until well blended. 2. Stir remaining sauce ingredients,
together with the eggs, in a double-boiler. The type of beer used is a
personal preference. A variety beer such as an imported German, British,
etc beer is recommended so as to make the recipe less ordinary. A Pilsener
or Lager may add more foam to the mixture and make the rarebit lighter in
texture. 3. Bring a double-boiler to the boil then reduce heat to medium to
heat mixture. Leave mixture uncovered and stir mixture thoroughly about
once every minute. 4. When the desired consistency is achieved, Beat
mixture with rotary beater or electric mixer until very smooth. Leave in
double-boiler to maintain temperature. 5. Toast bread slices. Home-made
bread, sliced slightly thicker than commercial bread, is preferrable.
Variety home-made breads would vary texture and flavour. 6. Drape 1 to 2
slices of Black Forest Ham (or alternative delicatessen meat slices) over
toasted bread. Place on dinner plate and set in warming oven approx 10 min.
prior to serving. 7. Steam watercress with julienne green peppers until
heated through. These vegetables should be as close to uncooked as
possible, although heated. Microwave may be utilized (approx 2 min at
high). Wild watercress would enhance flavour. 8. Mound a portion of
watercress and green pepper in the middle of the ham slices on the serving
plates. Ladle a generous amount of the rarebit over the vegetables, ham and
toast - allowing it to flow to cover the plate bottom. Accent plate by
dropping thinly sliced uncooked tomato on the top of each mound.