To a possnet
full of two or three quarts of water put about half a Porrenger full of
Oat-meal, before it is beaten; for after beating it appeareth more. To this
quantity put as much Smallage as you buy for a peny, which maketh it strong
of the Herb, and very green. Chop the smallage exceeding small, and put it
in a good half hour before you are to take your possnet from the fire. You
are to season your Gruel with a little salt, at the due time; and you may
put in a little Nutmeg and Mace to it. When you have taken it from the
fire, put into it a good proportion of butter, which stir well, to
incorporate with the Gruel, when it is melted.
ABOUT WATER GRUEL
When you set to the fire a big pot of Oat-meal, (which must be but once
cut, that is, every corn cut once a two) and water, to make water-gruel;
Let it boil long, till it be almost boiled enough, then make it rise in a
great ebullition, in great galloping waves, and skim of all the top, that
riseth; which may be a third part of the whole, and is the Cream, and hath
no gross-visible Oat-meal in it.
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