a forgotten sunday tradition

So families have their own words for things and their own traditions when it comes to food.  Sunday night suppers are one of those peculiar things that every family has their own idea about.  I know for most families it is always leftovers from the Sunday roast (we are not that lucky).  Michael's mom (and sometimes a friend) always come for lunch on Sunday.  I enjoy cooking and fiddling around on a Sunday morning but there is never really a pattern and right up until 12.30 when Helen (Michael's mom) starts setting the table, I am never sure how many people are coming for lunch. She cannot believe that I do not know many places to set for and probably thinks that I am trying to confuse her even more.  What usually happens is that Caroline is usually here, Kelly is mostly here (if she likes what is on the menu), more often than not either one or the other of Gareth or Nic (the other will arrive mid-afternoon for "leftovers").  By Sunday evening there are no leftovers so another plan is needed.  Michael and I very seldom have bacon and eggs for breakfast but often enjoy it for a supper (and often on a Sunday).  So either a toasted sandwich or bacon and eggs is our Sunday night norm.


When I grew up it was always "Welsh Rarebit" for Sunday supper (because we had lunch at my grandmother and never had leftovers) and it was only when I was nearly all grown up that I found out that it was not "Welsh Rabbit".  Why when we are little don't we ask important questions?  We ask so many other questions about all kinds of things but our parents are unaware that their children think that a rarebit is a rabbit and a hambag is really a handbag (we won't mention batatoes).  Welsh Rarebit is something that I followed on making in the family tradition and made it for the boys almost every Sunday night (and sometimes for supper during the week when it was close to the payday and the Salticracks had been finished).  Somehow (like quite a few other things), I had forgotten about making it and I don't think that I have ever made it for Michael.  Matthew is at home at the moment and I have forgotten how much he can eat, Nic is a hungry honey badger as he is writing exams and Gareth, I suspect may read this blog and be around in a flash for his share.   It is so easy to make - really cheese sauce on toast - and a good way to end a weekend.  It also brings back memories of the old Garlicks in Adderley Street and the "cheese melt" that they used to serve (the Grapevine, I recall).

Ingredients

• 50g  flour
• 50g butter
• 250ml beer, off the shelf 
• 250g strong cheddar, grated
• 2 tsp English mustard
• 2 tbsp Worcestershire sauce
• black pepper
• 4 large slices bread

Preparation method

1. In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper.
2. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.
   
   
   
   
   What's on your menu tonight?