Boil that a while longer by it self, with
a little Mace and Nutmeg, and season it with Salt. When it is enough, take
it off, and put Sugar, Butter, and a little Red rose-water to it, and an
Egg with a little White-wine, if you like it, and would have it more
nourishing. This is by much better, then the part which remaineth below
with the body of the Oat-meal. Yet that will make good Water-gruel for the
servants.
If you boil it more leisurely you must skim off the Cream, as it riseth in
boiling; else it will quickly sink down again to the rest of the gross
Oat-meal. And thus you may have a finer Cream then with hasty boiling.
AN EXCELLENT AND WHOLESOME WATER-GRUEL WITH WOOD-SORREL AND CURRANTS
Into a Possnet of two quarts of water, besides the due proportion of beaten
Oat-meal, put two handfuls of Wood-sorrel a little-chopped and bruised, and
a good quantity of picked and washed currants, tyed loosly in a thin stuff
bag (as a bolter cloth). Boil these very well together, seasoning the
Composition in due time, with Salt, Nutmeg, Mace, or what else you please,
as Rosemary &c.
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