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Welsh Rarebit (Caws Pobi)
from the kitchen of Sharmagne Leland-St. John

6 slices bacon
2 tablespoons sweet butter
2 tablespoons all-purpose flour
1 teaspoon Dijon or English mustard
1 teaspoon Worcestershire sauce 
1/2 cup Guiness stout
3/4 cup heavy cream
10 ounces extra sharp white cheddar cheese
2 drops Tabasco sauce
English muffins or crumpets
6 sprigs parsley

Fry the bacon to crispy.  Drain and place a slice onto each muffin or crumpet.   In a medium saucepan, or double boiler, over low heat, melt the butter and whisk in the flour to make a roux.  Cook, whisking constantly for 2 to 3 minutes.  Do not brown the flour.   Whisk in mustard, Worcestershire sauce.   Add the stout.   Whisk to combine.  Pour in cream and whisk until totally combined and smooth.  Gradually add the cheese, stirring constantly, until the cheese melts and sauce is smooth; approximately 4 to 5 minutes.  Add the Tabasco sauce.  Place a slice of bacon onto each muffin.  Pour cheese mixture over muffins and serve immediately with a sprig of parsley for garnish.  You may salt and pepper to taste if desired.


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