gradually, without interrupting the stirring. Do not let it come to
the bubbling point, and never let it boil.

Add seasonings only when the cheese is melted, which will take two or
three minutes. Then continue to stir in the same direction without an
instant's letup, for maybe ten minutes or more, until the Rabbit is
smooth. The consistency and velvety smoothness depend a good deal on
whether or not an egg, or a beaten yolk, is added.

The hotter the Rabbit is served, the better. You can sizzle the top
with a salamander or other branding iron, but in any case set it forth
as nearly sizzling as possible, on toast hellishly hot, whether it's
browned or buttered on one side or both.

Give a thought to the sad case of the "little dog whose name was
Rover, and when he was dead he was dead all over." Something very
similar happens with a Rabbit that's allowed to cool down--when it's
cold it's cold all over, and you can't resuscitate it by heating.


BASIC WELSH RABBIT

No. 1 (with beer)

2 tablespoons butter
3 cups grated old Cheddar
1/2 teaspoon English dry mustard
1/2 teaspoon salt
A dash of cayenne
1 teaspoon Worcestershire sauce