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1
Toast the bread to a firm, even golden brown on both sides. It must be rigid enough to support the sauce without sagging. Set aside on a grill-proof tray.
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2
Place the ale (and spirit, if using) in a heavy saucepan over a low heat. Warm until steam rises but do not boil. Add the finely grated cheese in stages, stirring constantly with a wooden spoon, allowing each addition to melt fully before adding the next. The mixture should be smooth and fully cohesive — no visible curds or separation.
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3
Remove the pan from the heat. Stir in the English mustard and Worcestershire sauce. Add the egg yolks one at a time, stirring vigorously after each addition. This is where the dish lives or dies: the yolks must be incorporated off the heat and worked in immediately so they bind and enrich the sauce without scrambling. The finished sauce should be thick, glossy, and spreadable — it must hold its shape on the toast without running.
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4
Spread the sauce generously and evenly over each slice of toast, taking it to the edges. Place the tray under a hot grill (broiler). Grill for 3–4 minutes until the surface is genuinely bubbling across its entirety and deep golden-brown patches have formed. Pale or merely warm rarebit is under-finished.