Subj : Rarebit (Beer-Cheese Sauc
To : Ben Collver
From : Dave Drum
Date : Wed May 03 2023 04:55:00
-=> Ben Collver wrote to All <=-
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Rarebit (Beer-Cheese Sauce)
BC> Categories: Sauces
BC> Yield: 6 Servings
One of my town's (Springfield, IL) claims to fame is the "Horseshoe" an
open-face sandwich which uses a very similar sauce and French-fries as
a topping. It was "invented" in the early 1930s at the Leland Hotel. There
are almost as many variations of the sauce as there are places selling
the Horseshoe sandwich. One of my favourites is Ritz' L'il Fryer, whose
owner learned the sauce from one of the people who worked in the kitchen
at the Leland when the original was developed. His sauce is made fresh
every day .... where most other paces just tart-up a cheese sauce from
a Golden Age (food service) can. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chef Joe Schweska's Original Horseshoe Sauce Recipe
Categories: Cheese, Beer, Sauces
Yield: 3 Quarts
1/2 lb Butter
1 tb Salt
1/4 lb (to 1/2 lb) flour
1/2 ts Cayenne pepper
1 ts Dry mustard
1 qt + 1 cup milk
3 tb Worchestershire sauce
3 lb Chopped Old English Cheddar
- cheese
1 pt Beer
Tom McGee shared this recipe. Tom says, "This is the
original recipe that I have from my bother-in-law,
Joseph E. Schweska Jr., (which was his father's recipe)
Melt butter, add flour and milk. Add rest of ingredients
except beer. Stir constantly, while cooking, to a smooth
cream sauce. Stir in beer to sauce just before serving.
Makes 2 1/2 to 3 quarts.
From:
http://www.whatscookingamerica.net
Uncle Dirty Dave's Archives
MMMMM
... Difference between a lawyer and a skunk? Nobody wants to hit a skunk!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
