| Milk Porridge | |
Is anyone outside my family familiar with this?
I know the recipe came from Lofthouse in Nidderdale with my grandparents
over a hundred years ago, and it still makes a weekly appearance
on our menu, especially if we are ailing or need comfort
food.
The method is simple...bring a bowl of milk almost to the boil, add about 4 tablespoons of scotch oatmeal; then either serve as lumpy or stir it about a little to make a sort of gruel.
From Joan Hudson
