This popular dish was often washed down with a pint of ale at the Cock ’n Bull.
Serves 6
1½ cups whole milk
1 lb. cheddar cheese, grated
¼ cup unsalted butter, softened
½ cup all-purpose flour
1 tsp. dry mustard
dash of cayenne pepper
¼ tsp. sea salt
¾ cup American beer
2 tsp. Worcestershire sauce
2 tsp. steak sauce
2 dashes of hot pepper sauce
6 English muffins
1. In the top of a double boiler with simmering water underneath, heat the milk, add the cheese, and stir until melted.
2. In a large skillet over medium heat, melt the butter, then add the flour, mustard, cayenne, and salt. Stir until it forms a thick paste.
3. Gradually add the milk/cheese mixture and cook for 10 minutes, stirring constantly. Stir in the beer, Worcestershire sauce, steak sauce, and hot pepper sauce. Keep warm until serving time.
4. Split the muffins and toast. Pour the sauce over the muffins and serve.
The dining room at the Cock ’n Bull, 1955.