Scotch Burgoo.—(No. 572*.)
“This humble dish of our northern brethren forms no contemptible article of food. It possesses the grand qualities of[354] salubrity, pleasantness, and cheapness. It is, in fact, a sort of oatmeal hasty pudding without milk; much used by those patterns of combined industry, frugality, and temperance, the Scottish peasantry; and this, among other examples of the economical Scotch, is well worthy of being occasionally adopted by all who have large families and small incomes.”
It is made in the following easy and expeditious manner:—
“To a quart of oatmeal add gradually two quarts of water, so that the whole may smoothly mix: then stirring it continually over the fire, boil it together for a quarter of an hour; after which, take it up, and stir in a little salt and butter, with or without pepper. This quantity will serve a family of five or six persons for a moderate meal.”—Oddy’s Family Receipt Book, p. 204.