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Home Cooked Meal: Mory's Welsh Rarebit

By Money's Restaurant at Yale University


1 lb. flour
1 lb. butter
1 gallon of beer, preferably bass ale
1 quart heavy cream
2 bags of grated extra sharp cheddar cheese
12 shakes of Tabasco sauce
12 teaspoons of Worcestershire sauce
3 caps of Colemans mustard
Kosher salt, to taste

To prepare:
1. Make a blonde roux using the flour and butter: Gently melt the butter (in the pot you will make the rarebit in) and then whisk in the flour until it’s smooth—but don’t cook it.
2. Slowly whisk the beer and heavy cream into the roux mix and turn the flame to medium heat.
3. Bring the mixture to a simmer for 5 minutes. Keep whisking to ensure it is homogenous and free of lumps.
4. Lower the heat and very carefully add the cheese slowly while you continue to whisk.
5. Once you have added all of the cheese, turn off the heat.
6. Add all of the dry ingredients and whisk them in vigorously.
7. Adjust seasoning preferences with salt.

Mory’s has been a tradition of Yale University since 1849 with world-class cuisine for lunch and dinner and private rooms for groups and special occasions.

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Yale University
(203) 432.0465