Recipies: Grains and Seeds
Porridge
Sometimes called brose or stirabout. It should be thick enough to support
a spoon and is made either with water, with milk or with buttermilk and oatmeal.
First bring about 550ml (1 pt) of liquid to the boil, and to this add 35g
(½oz) oatmeal. Sprinkle it in and simmer until cooked. This takes about
20 minutes, but some people like to leave it covered in a low oven overnight.
In the morning, more liquid may have to be added if the porridge is looking
too thick. Purists eat it plain with just a little salt and, for some reason,
while standing up; others like to add honey, brown sugar and cream.
Oatcakes
Traditionally made only of oatmeal and water, those with less spartan tastes
prefer to add some fat. Mix 450g (1lb) medium ground oatmeal with 4 teaspoons
dripping or lard, 1 teaspoon salt and enough warm water to make a dough. Knead
until smooth, then dust a board with dry oatmeal, press the dough out on this
into a round cake and roll out quite thin. Bake on a hot girdle, cut into
triangles. Lift off, rub over lightly with dry meal and toast until crisp
before the fire. When ready the oatcakes will curl up.
Seed Cake
Take 4 eggs and their weight in butter, sugar and flour, ½ teaspoon baking
powder, 1 dessertspoon cornflour, 1 teaspoon caraway seeds. Sieve together
the flour, cornflour and baking powder. Add the caraway seeds. Cream the butter
and sugar and add the eggs. Gradually fold in the flours. Mix thoroughly,
put in a buttered tin and bake in a hot oven.
Pickled Ash Keys
The familiar 'keys', which contain the seeds of the tree, can be made into
a pickle. Evelyn recommends this as 'having the virtue of capers' and the
frequency with which recipes for pickled ash keys appear in old cookery books
testifies to their common use at table. They should be picked young, before
August, after which they become too tough.
Boil the keys in water twice, using fresh water for the second boiling. Then
place the keys in a jar and cover with hot, spiced vinegar.
Mustard Sauce (for eating with grilled herring and mackerel)
Melt 12g (½oz) butter in a pan, add 2 teaspoons made mustard, 2 teaspoons
wine vinegar, 2 teaspoon sugar, salt and black pepper. Mix all together. Finally,
add 2-3 tablespoons cream. Serve hot or cold.
