The old custom is to stand whilst supping porridge, walking about the room with the bowl in one hand and the spoon in the other, as if you were ready to start off for the wars, or shooting, or fishing, the next moment. As for cooking it, the oats should be let to fall in a steady rain from the left hand while stirring briskly with the right, sunwise, or the right hand turn for luck. And the salt shouldn't be added until 10 minutes into the cooking as it will have a tendancy to harden the meal and prevent it from swelling.
This and much else have I gleaned from the wee book of Scottish recipes (1929) which I found in the wee cottage we stayed in last week on a beach near the Wee Town (Campbeltown). So many ways to cook your oats! And I will grow them again but I'm not going to sow until spring this time round.
Woman Eating Porridge by Gerrit Dou (in the Netherlands it must be acceptable to sit)
2 comments:
...and eat straight from the pot?
Could I have your tried and true recipe for oatmeal? I've just bought some steel cut oats as I've decided that I must learn to like it.
I often do, it saves on washing up. Which is, incidentally the only downside to porridge. I'll send you a recipe.
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