[Sca-cooks] old recipes - experimenting with really old ones
Sharon Palmer
ranvaig at columbus.rr.com
Wed Jan 25 21:55:17 PST 2012
>speaking of old recipes and playing with your
>food.... i made a savory stirabout this weekend
>as an experiment for Known World Cooks and
>Bards. If I am talking about Early Irish Food,
>I wanted to have more of a base in something so
>simple and all present.
>
This is recipe passed on to me, speculatively
derived from Brehon law. Unlike your stirabout,
it is not stirred once the oats are mixed in, and
it cooks as a solid pudding that you cut into
wedges. He suggests cream and honey, but berries
are wonderful too.
Oat Pudding (Littiú) (Tigernach)
2 c coarsely ground oats (run lightly through a
food processor), 2 c milk, 1/2 tsp salt or to
taste, egg yolks (optional), butter
Heat milk to the simmering point without boiling,
so that small bubbles form around the rim of the
pot. Add oats and salt. If you wish to make it
even richer, you can add the egg yolks, well
beaten, to the mixture. Pour the mixture into
greased bowl or fireproof dish, and set it,
covered, by the fire for about 45 minutes,
turning it regularly so that it cooks evenly and
solidly. Or bake at 300°. As it cooks, it will
pull away from the bowl a bit. It can be cut in
wedges in the bowl, or turned out onto a plate,
accompanied by rich cream and drizzled honey. The
dish is described in books of monastic rules, and
is prescribed in the Brehon law as the
appropriate food with which noble hostages and
foster sons are nourished by right.
Ranvaig
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