Continuing the breakfast theme … the old cookery article I’m looking at offers recipes for these breakfast favourites – or they were favourite seventy or eighty years ago! Nowadays people often have instant porridge, sweet drop scones and kedgeree for lunch or a light dinner!
Porridge
- ½ pint water
- 2 oz medium oatmeal (this is about 2 small handfuls)
- 1 level tsp salt
- bring the salted water to the boil in a pan
- add the oatmeal and stir
- once the oatmeal is all added, simmer, stirring occasionally for 10-15 mins (adding more water if necessary) – some recipes suggest 20 mins for fine oatmeal, 30 for coarse
Savoury drop scones
- 4 tbsp self-raising flour
- salt pepper, paprika
- milk – enough to make ‘a creamy texture’
- optional chopped chives
- I am sure there should be an egg in this mixture so I’m adding one!
- mix all ingredients and beat well
- drop spoonfuls of batter into sizzling hot fat
- turn over and cook the other side – ‘these are very light and should be served at once!’
Kedgeree
- 8 oz rice, cooked in salted water and drained
- 8 oz cooked flaked finnan-haddock
- 4 oz melted butter
- 3 hard-boiled eggs, chopped
- 1-2 beaten eggs, or 2-3 tbsp cream (why not use both?!)
- chopped parsley
- salt, pepper, red pepper (cayenne I guess!)
- add fish and chopped eggs to the butter, mix and heat thoroughly
- add rice and heat through
- season and stir in beaten eggs and allow to cook for 1 minute
- turn onto a warmed dish, sprinkle with parsley and serve (if I were adding cream I would wait till the beaten eggs had cooked then stir in the cream off the heat)
That should set you up for a perfect breakfast!
Lois Elsden 