Kail Brose

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 (11)
Instructions (14)
  1. Have water boiling with a little salt in it.
  2. Put the kail in the boiling water, and, if possible, also a fresh shank bone.
  3. Ensure the boiling water is sufficient to cover all.
  4. Put the lid on the pot and let all boil for 1/2 hour.
  5. Take 4 teacupfuls of raw oatmeal, a pinch of salt, 2 ozs. of fresh butter, and 1 pt. of the “bree” from the kail.
  6. Stir them all well together one way, for 10 minutes.
  7. Pour in 1/2 pt. more “bree”.
  8. Take away the shank bone; then the “brose” is ready.
  9. Strain the kail, but save the liquor.
  10. Chop the kail or pass it through a sieve.
  11. Add the third of a teacupful of raw oatmeal and 1/2 pt. of the strained kail “bree” to the chopped kail.
  12. Cook these together for fully 10 minutes.
  13. Brose and kail are served up at the same time, but separate; eat brose first.
  14. Before serving the kail, add to it 1/2 teacupful of warmed cream.
Original Text
Kail Brose. Take 2 lbs. of kail well washed. Have water boiling with a little salt in it, and put the kail in, and, if possible, also a fresh shank bone. The boiling water must be sufficient to cover all. Now put the lid on the pot and let all boil ½ hour. Take 4 teacupfuls of raw oatmeal a pinch of salt, 2 ozs. of fresh butter, and 1 pt. of the “bree” from the kail, stir them all well together one way, for 10 minutes, and then pour in ½ pt. more “bree”; take away the shank bone, then the “brose” is ready. Strain the kail, but save the liquor. Chop the kail or pass it through a sieve, and add the third of a teacupful of raw oatmeal and ½ pt. of the strained kail “bree,” all these to cook together for fully 10 minutes. Brose and kail are served up at the same time, but separate; eat brose first. Before serving the kail add to it ½ teacupful of warmed cream.
Notes
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