Welsh Rarebit

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3 tablespoons unsalted butter

3 tablespoons all-purpose flour 

2 teaspoons Dijon mustard 

Kosher salt and freshly ground black pepper

2 teaspoons Worcestershire sauce 

1 cup heavy cream 

1/2 cup dark beer, either a porter or a stout 

2 cups (8 ounces) shredded sharp Cheddar

4 to 6 slices pumpernickel bread, toasted