Oatcake.—Scotch. No. 2

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Put the oatmeal into a wooden bowl.
  2. Pour over it about a teacupful of boiling water, and stir it with a "spurtle" (a porridge stick).
  3. As soon as it can be touched, stir it with the hand.
  4. Turn it out on the pastry board and work it quickly and as little as possible.
  5. Roll out with a notched rolling pin, adding more oatmeal if too moist.
  6. When rolled thin enough, divide it in 3 and put the pieces on the girdle which should not be too hot.
Original Text
Oatcake.—Scotch. No. 2. 2 breakfastcupfuls of oatmeal, put into a wooden bowl. Pour over it about a teacupful of boiling water, and stir it with a "spurtle" (a porridge stick). As soon as it can be touched, stir it with the hand. Turn it out on the pastry board and work it quickly and as little as possible. Roll out with a notched rolling pin,† adding more oatmeal if too moist. When rolled thin enough, divide it in 3 and put the pieces on the girdle which should not be too hot. † This leaves a criss-cross pattern on the side rolled.
Notes
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