Rarebit with Wine (Welsh)

Welsh rarebit or Welsh rabbit is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread, or the hot cheese sauce may be served in a chafing dish like a fondue, accompanied by sliced, toasted bread.  The names of the dish originate from 18th-century Great Britain.  Welsh rarebit is typically made with Cheddar cheese, in contrast to the Continental European fondue, which classically depends on Swiss cheeses.

¼ cup butter
¼ cup all-purpose flour, unbleached
½ tsp. sea salt
¼ tsp. black pepper, freshly cracked
¼ tsp. dry mustard
¼ tsp. Worcestershire sauce
1 cup milk
½ cup wine
2 cups cheddar cheese, shredded
4 slices toast

Melt butter in 2 qt saucepan over low heat. Stir in flour, sea salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until smooth and bubbly.

Remove from heat. Stir in milk. Heat-boiling, stirring constantly. Boil and stir 1 minute.

Gradually stir wine into sauce mixture, stir in cheese. Heat over low heat, stirring constantly, until cheese is melted.

Serve over toast. Sprinkle with paprika if desired.

Makes 4 servings.