1 lb Fine oatmeal
1/2 oz Fresh yeast
1 ts Salt (scant)
Water at blood heat
From: Diane Duane dduane@owlsprings.win-uk.net
Date: Wed, 12 Jan 1994 09:59:35
(from Grigson’s ENGLISH FOOD)
Put the oatmeal and salt in a bowl. Cream the yeast with a teacupful of
water, and leave it to rise to a creamy froth. Mix into the oatmeal and
add more water until the batter is like a thick cream. A ladleful is thrown
onto the heated griddle or bakestone, in a narrow strip. It immediately
puffs up with steam, which makes it smooth underneath and rough on top.
“When baked it is damp and flexible, and is hung on the wooden clothes rail
before the fire” (if you have one!) “to dry, or on lines across the kitchen
ceiling. It must be crisped quickly immediately before it is to be eaten.”
The flavour is slightly bitter and very appetising. “It can be used for
soups, fish, fowl, cheese, butter, or any kind of meat in place of any
other kind of bread or biscuit.”
(Lacking lines in the kitchen, you might try hanging the cakes over a
broomstick handle in front of a radiator or open fire, or just toasting
them under the broiler. When we had an Aga, in the kitchen of the last
house we rented, we used the “towel-drying rail” in front of the ovens for
this kind of thing, as well as for drying pasta: it worked very well.)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings