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Magdalen Rabbit

cheese, beer

6 ounces Gloucester or Cheddar cheese
1/2 lemon; juice of
1/2 teaspoon dry mustard
cayenne pepper
ale

Coarsely grate cheese into a mixing bowl. Add the lemon juice, mustard, a pinch of cayenne pepper and enough good ale to make a smooth paste. Spread the creamy mixture over crisp toast and place under the broiler for about 5 minutes or until the cheese is a golden brown.

Contributor: Beer and Cooking - Ann Wanstall

Yield: 2 servings

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