Welsh Rarebit.

This is the beer cheese soup I used to make for my ex husband.

3 tablespoons butter
4 cups grated sharp cheddar - the sharper the better
1/2 cup good dark beer or ale
1 teaspoon worstershire
1 teaspoon dry mustard
1/2 teaspoon smoked paprika (regular works fine, but smoked is better)
1/4 teaspoon cayenne
1/4 teaspoon salt
2 large eggs beaten

Melt the butter in the bottom of a saucepan then add all the other ingredients except eggs, stirring constantly until the cheese melts and its smooth. Remove from heat and beat in the eggs. Return to low heat and keep stirring until it thickens. Pour over hot buttered toast.

Got this recipe for rarebit sauce years ago.

Younkers Rarebit Sauce for Burgers
Des Moines, Iowa

Ingredients
• 1/3 cup cooking oil
• 1/3 cup all purpose flour
• 1 teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon dry mustard
• 2 cups 2 percent reduced-fat milk
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon bottled hot pepper sauce
• 1 cup shredded process sharp American cheese

Directions
1. Place oil in a medium saucepan. Stir together flour, paprika, salt, and dry mustard.
2. Add flour mixture to oil; cook and stir for 1 minute. Stir in milk all at once.
3. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.
4. Remove from heat; stir in Worcestershire sauce and hot pepper sauce.
5. Add cheese and stir until melted. Pour over burger with toasted bun on top.

Makes 2 cups.

Note: I add just a little more of each of the spices, wet & dry, for a little more distinct flavor. I also double the batch & freeze it & thaw out what I need later. It keeps very well. When I thaw it, I take it out of the freezer & let it thaw on the edges & scoop it out, or microwave it for a short period of time.

To make Younkers popular rarebit burgers, cook 8 hamburger patties to 170 degrees until no pink remains. Place each burger in a toasted hamburger bun. Spoon about ¼ cup of rarebit sauce over each bun. Serve immediately.

Bumped by request.