Oatmeal Pottage, or Gruel

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 8 ingredients

Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
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.

MIX together three table spoonfuls of oatmeal, a very little salt, and a quart of water;
put them over a fire, and let it boil gently for half an hour.
Then skim and strain it, add to it an ounce of fresh butter, some loaf sugar, a little brandy, and grated nutmeg;
or instead of these ingredients put pepper, salt, and fresh butter, to the palate;
then boil it again five minutes, mix it till very smooth, and let it be of a moderate consistence.
To bottle Gooseberries, &c.
for Tarts.
GATHER gooseberries on a dry day when about half grown, and pick off the stalks and blossoms;
then put the fruit into wide-mouthed bottles and shake them down;
cork them very close, bake them in a moderate oven till thoroughly heated through, and set them in a dry cool place.
N.
B.
Damsons, currants, cherries, or plums may be done in the same way.
[The above mode of preserving fruits is recommended in preference to preserving them with sugar, it frequently happening that fruits done with syrup will fret, and in that event the whole be spoiled.]