Name: Welsh Fondue
Ingredients: 6 ts Butter; 8 oz Leeks, trimmed and finely chopped; 6 ts Plain flour; 8 fl Lager; 10 oz Grated Caerphilly cheese; Pepper; Cubes of crusty bread, to serve

[Jonathan Edwards wrote of Sarah], “They say there is a young lady in (New Haven) who is loved of that Great Being, who made and rules the world, and that there are certain seasons in which this Great Being, in some way or other invisible, comes to her and fills her mind with exceeding sweet delight; and she hardly cares for anything, except to meditate on him… she has a strange sweetness in her mind, and singular purity in their affection… you could not persuade her to do anything wrong or sinful... She is of a wonderful sweetness, calmness and universal benevolence of mind…. She will sometimes go about from place to place, singing sweetly; and seems to be always full of joy and pleasure; and no one knows for what. She loves to be alone, walking in the fields and groves, and seems to have some one invisible always conversing with her.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Dairy	Welsh		4	Servings

INGREDIENTS

6	ts	Butter
8	oz	Leeks, trimmed and finely chopped
6	ts	Plain flour
8	fl	Lager
10	oz	Grated Caerphilly cheese
		Pepper
		Cubes of crusty bread, to serve

INSTRUCTIONS

Method:
Put butter into a saucepan and melt over a low heat. Add leeks, cover pan
and cook gently for 10 mins until tender. Stir in flour and cook for 1
minutes, then add lager and heat until thickened, stirring all the time.
Gradually add cheese and continue to cook until melted, stirring
frequently. Season with pepper. Pour into a fondue pot and serve with cubes
of crusty bread.
(Serves 4-6)

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