Savoury British dish of a hot…

Savoury British dish of a hot, thick cheese sauce poured over toasted bread and grilled until bubbling. The sauce usually combines mature cheddar with ale or beer, mustard, butter and a pinch of cayenne. First recorded in the early eighteenth century, its original name referred to rabbit, although the dish never contained any meat; the later spelling is a corruption. Topped with a poached egg, it is called a buck.

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