[Sca-cooks] Oats

[AF Murphy]

Aren't Scotch oats cut or ground finer than Irish/steel cut oats? I
don't know, never cooked them, but I think that's what I've been told.
If so, that might work well. It does sound like the idea is to make a
thickened soup, sort of the way pea soup works, and then add cabbage.

Thanks for the cookbook link! Looks interesting.

Anne


Robin Carroll-Mann wrote:
> On 5 Mar 2003, at 8:42, jenne at fiedlerfamily.net wrote:
>
>
>>>You might experiment--whole-grain oats, or steel-cut oats, or
>>>oats-ground-to-a-powder/flour.
>>
>>Some places will also sell oat groats, which are quite good, but I don't
>>know that they would thicken soup as well as, say, breadcrumbs.
>>
>>-- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net
>
>
> Perhaps, but the recipe specifies oats.  It's a cabbage soup from a 1616 Danish
> cookbook at:
> http://www.forest.gen.nz/Medieval/articles/cooking/1616.html
>
> The recipe is:
> VI. To cook cabbage
> There is no need to write much about it, every farmer’s wife knows how. And often at
> a farmer’s you will taste a better cabbage than in the noble’s kitchen. However this is
> how a cabbage is cooked: Put water and oats on the fire with a red onion or two
> finely chopped. Let it seethe until it is nice and smooth. Chop the cabbage finely, the
> finer the better it will be. When the sauce is smooth then put the cabbage into it and
> let it seethe until it is soft. Then put butter in: but if you want it with lard then grind
> the lard finely first and let it seethe with the oats.
>
> --------------
>
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
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