This dish is traditionally eaten at tea time in Ireland:

 

Irish Rarebit

2 TBS. butter

2 TBS. flour

1 tsp. Dijon mustard

1 tsp. honey

1/2 C milk

1/2 C Guinness Stout

1 C grated cheddar cheese

salt and pepper

 

Melt the butter in a heavy pan, and stir in the flour to make a roux. Cook on low for another minute, without allowing it to brown. Remove the pan from the heat, and gradually beat the milk into the roux. Return to the heat and stir until the mixture thickens. Add the mustard, honey and Guinness. Cook this mixture quickly for 2 to 3 minutes, stirring, and fold in the grated cheese. Stir over low heat until the cheese is melted. Spread over thick slices of bread, and brown under a grill (broiler).

 

The recipe comes from my article about Ireland.