Meal-and-Ale
From The St. Mungo cookery book, 1904
Traditionally eaten by harvesters.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 83. The excerpt below is the record exactly as published.
Meal-and-Ale. — Meal-and-ale was a harvest festival dish. It was not the feast of the ingathering but when the reaping was finished. The fiirmer was said to have got cliack when the reapers had cut the last sheaf, and that night when they came home to rest from their labours he made them a feast of meal-anrl-ale. It was simply some oatmeal stirred into a basin of ale or harvest beer. It was usually sweetened with sugar and a glass or two of whisky
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