Instructions: Toast the bread on both side grill.

Gently fry the mushrooms in half the butter low heat for 5 minutes.

Stir in the parsley and remove from the heat.

Melt the remaining butter over moderately low heat stir in the flour and cook for 1 minute.

Gradually add the ale or cider still stirring and bring to the boil.

Simmer for 2 minutes.

Remove the pan from the heat.

Stir in the mustard ketchup if used cheese eggs and add salt pepper and cayenne to taste.

Spoon the mushrooms over the 4 pieces of toast and cover them with the cheese mixture.

Place under the preheated grill until brown and bubbling.

Variations.

Instead of the mushrooms top the toast with slices of ham or thawed frozen prawns then cover them with the rarebit and brown under the grill. Or serve the rarebit with grilled bacon and tomatoes or with poached eggs.

Serves 4

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