[Sca-cooks] Oats

[david friedman]

>You might experiment--whole-grain oats, or steel-cut oats, or
>oats-ground-to-a-powder/flour.  They must have been prepared to some
>extent if folks actually made oatcakes and such out of them  I'd imagine
>it'd depend on the type of "thickening" you were after--thick, as in
>"lots of stuff and not a lot of broth," or "thickened like the broth is
>more of a gravy."

I've made oatcakes--a conjectural recipe based on a comment in
Froissart. They work with "Irish oatmeal" or the kind of (not rolled)
oatmeal you can get in a health food store, which I suspect is steel
cut.

The recipe is in the Miscellany.
--
David/Cariadoc
http://www.daviddfriedman.com/