GOLDEN WELSH RAREBIT

Prepare a roux In a small saucepan mix together 2/3rds of a cup of carnation evaporated milk , 1/2 tsp of salt , 1/4 tsp of onion salt , a pinch of cracked pepper ,a pinch of cayenne pepper ,1/2 tsp of mustard powder and 1 tsp of worcestershire sauce . Heat the evaporated milk and seasonings over a low heat until bubbles appear around the edge of the saucepan . Now add 250gm of grated tasty cheese , stirring until the cheese melts . Remove from heat and gradually add 1 beaten egg stirring constantly until well combined . Return to a low heat , continue to stir until thickened. Toast thickly sliced crusty bread nd pour the roux over the toast and brown under a hot grill . Serve immediately . You can also line the toast slices with drained tinned sardines or ham slices and then pour over the roux . These are amazingly tasty and filling . Any left over roux can be refrigerated for 3 days .