Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Chop two large onions small, and boil them gently in two quarts of milk for five minutes ;
then mix smoothly half a pint of oatmeal with a pint of cold milk or water, stir this into the milk and onions, add half a tablespoonful of salt and a little pepper ;
stir the whole while boiling gently on the fire for ten or tifteen minutes longer, and then the porridge will be ready for a good breakfast.
United Kingdom
Saucepan
Chef's knife
Cutting board
Wooden spoon