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1. Arrange the slices of toast in 2 to 4 shallow ovenproof dishes just large enough to hold them comfortably, and set aside.
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2. In a heavy 2- to 3-quart saucepan, combine the cheese-and-flour mixture, beer, butter, Worcestershire sauce, mustard and cayenne pepper. Cook over moderate heat, without letting the mixture boil.
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3. Stir constantly with a fork until the cheese has melted completely and the mixture is smooth. In a small bowl break up the egg yolk with a fork.
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4. Off the heat, stir it into the cheese and, when it is thoroughly absorbed, taste for seasoning and pour the rabbit evenly over the toast. Place the dishes under the broiler for a minute or two to brown the cheese lightly, and serve at once.
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NOTE:
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The traditional name for this dish is Welsh rabbit, presumably a joking reference to the fact that cheese was often available when rabbits were not. In the late 18th Century, the dish came to be called Welsh rarebit, as it frequently still is, but rabbit is the correct designation.
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