Scotch Brose (No. 205)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

half a pint of oatmeal ↝ Oatmeal, NFS [Oatmeal]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
broth ↝ Soup, broth [Soups, broth-based]
a little of the fat that swims on the broth

Instructions (2)

Put half a pint of oatmeal into a porringer with a little salt, if there be not enough in the broth, of which add as much as will mix it to the consistence of hasty-pudding, or a little thicker
Lastly, take a little of the fat that swims on the broth, and put it on the crowdie, and eat it in the same way as hasty-pudding.

Original Text

Scotch Brose.—(No. 205*.)

“This favourite Scotch dish is generally made with the liquor meat has been boiled in.

“Put half a pint of oatmeal into a porringer with a little salt, if there be not enough in the broth, of which add as much as will mix it to the consistence of hasty-pudding, or a little thicker; lastly, take a little of the fat that swims on the broth, and put it on the crowdie, and eat it in the same way as hasty-pudding.”

Obs.—This Scotsman’s dish is easily prepared at very little expense, and is pleasant-tasted and nutritious. To dress a haggies, see No. 488*, and Minced Collops, following it.

N.B. For various methods of making and flavouring oatmeal gruel, see No. 572.

Notes

—