“Brose.”‡† (Dr. Gordon Stables’ Recipe.)
Have the kettle not simply boiling, but rattling its lid; then place about 2 handfuls of medium oatmeal in a basin big enough to hold double that quantity, and over this 1½ teaspoonfuls of salt. Hold this in front of the fire for a few moments to heat.
Pour the boiling water (not too much) on it, and stir well up with a fork. The stirring is the principal thing. When made it should be very thick indeed.
To eat it, float a large piece of butter (fresh or salt) in the centre, eat it with a spoon, and have some nice creamy milk to cool the mouth. Brose cannot be eaten too hot.
† Jamieson's Scottish Dictionary describes “Brose” as a kind of pottage made by pouring water or broth on meal, which is stirred while the liquid is poured in.