Scotch Oatmeal Bannocks

Ingredients

• as much salt as can be lifted between the finger and thumb
• adding dry meal until the mass is of the consistency of dough

Method

1. 1

   Saturate the meal with lukewarm water and salt.

2. 2

   Stir well and squeeze through fingers, adding dry meal until it forms a dough.

3. 3

   Flatten the dough on a bake-board, smooth with a rolling-pin, crimp edges, and prepare for baking on a girdle.

4. 4

   Heat the girdle until salt crackles, brush clean, and place the bannock on it.

5. 5

   Turn occasionally for even cooking.

6. 6

   Use a spurtle to check browning.

7. 7

   Optionally, scouder the other side for a better curl.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1741. The excerpt below is the record exactly as published.

as much salt as can be lifted between the finger and thumb for each cake ; stir about well, and squeeze through the fingers, adding dry meal until the mass is of the consistency of dough (all this should be done in a basin) ; then spread some dry meal on the " bake-board," flatten the dough with the knuckles of both hands until nearly the size wanted ; smooth and finish with a rolling- pin. Crimp with the thumb all round the edge, but do not cut it in any way. It is now j ready for the girdle. Now for the "firing," which is of as much importance as the " baking." The fire must be clear, and free from smoke ; as a precaution, thi-ow some salt on. The girdle should be of maUe^ble iron, and a quarter of an inch thick, with a bow handle. Heat tiU salt crackles on it, brush it clean, and put on the bannock. Give it an occasional turn while on its fiat, so that it may be equally done. Take it oH with the spurtle — an instrument made of thin flat iron, shaped like a heart, with a handle — to see if well bro^vned. If the bannocks are to be "scoudered" do them on the other side the same way ; but they are much better to have the other side done before the fire on the toaster, this will give them a beautiful curl, and make them nice and crisp. Then you will have real Scotch oatmeal bannocks

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