Gruel

Ingredients

• 2 table-spoonfuls prepared groats
• 1 oz. butter
• 1 pint water
• 1 gill milk
• Sugar or salt

Method

1. 1

   Put the groats and water into a saucepan, and let them boil for at least one hour.

2. 2

   Add the milk, and strain through a hair-sieve.

3. 3

   Season with butter and sugar, and serve hot.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 70. The excerpt below is the record exactly as published.

GRUEL — OATMEAL GRUEL. 123 when any fat that may be upon the surface can be easily removed by means of a heated spoon. Do not heat more than will be required at one time, and keep back all the sediment. Serve very hot, with thin dry toast cut into strips. The flavour of the mutton broth may be varied by the addition of a small carrot, a piece of onion, or a few herbs. Pearl-barley may be substituted for the rice, or either may be omitted, and the broth made perfectly clear. BARLEY-WATER. 2 oz. pearl-barley. I h lemon. 1 oz. loaf-sugar. I 1 quart water. Wash the pearl-barley in cold water, throw away the water, and put the barley into a saucepan with some boiling water ; after boiling for a few minutes, throw this water away also, and wash the barley again. Put the barley into a saucepan, with the water, sugar, and lemon-rind, bring to the boil, and continue boiling until there is only one p'int left. Strain, and add the lemon-juice. Serve when cold. GRUEL. 2 table-spoonfuls prepared groats, i oz. butter. 1 pint water. 1 gill milk. Sugar or salt

Cook this with the app: pantry check, scaling, and the assistant.