Known as both rabbit and rarebit in Wales and Scotland, here is a version of this tasty lunch or supper dish. This melted cheese dish should always be cooked gently.

½ pound sharp Cheddar cheese, cut into small dice
1 tablespoon butter
½ teaspoon dry mustard
Cayenne pepper to taste
1 egg, lightly beaten
Salt to taste
½ cup beer
4 slices toast

Mix together the cheese, butter, mustard, and cayenne in a heavy-bottomed pan, a chafing dish, or the top of a double boiler. Cook, stirring constantly, over low heat until the cheese has melted. Beat a little of the hot cheese mixture into the egg, then return the egg-cheese mixture to the pan. Add salt to taste. Add the beer and cook for 1 to 2 minutes more, until the rabbit is very hot but not boiling. Spoon over the toast.