4 ounces Cheddar, shredded
3/4 ounce butter
2 tablespoons dark ale
1 tablespoon made yellow mustard
4 squares of hot buttered toast
Melt butter in a shallow pan, add the cheese and melt it slowly.
Be careful not to get it too hot.
Gradually stir in the ale and
When creamy, turn on to the hot buttered toast
and serve immediately.