N.B. Tincture of Allspice, which is sometimes called Essence of Bishop, for making Mulled Wine, &c. extempore, is prepared in the same manner.
Gruel, (No. 252).
1st. Ask those who are to eat it, if they like it THICK or thin; if the latter, mix well together by degrees, in a pint basin, one tablespoonful of Oatmeal with three of cold water;—if the former, two spoonsful.
Have ready, in a Stewpan, a pint of boiling water or milk—pour this by degrees to the Oatmeal you have mixed—return it into the Stewpan—set it on the fire—and let it boil for five minutes—stirring it all the time to prevent the Oatmeal from burning at the bottom of the Stewpan—skim—and strain it through a Hair Sieve.
2d. To convert this into Caudle—add a little Ale—Wine—or Brandy—with Sugar—and if the Bowels are disordered, a little Nutmeg or Ginger grated.
Gruel may be made with Broth[112] (No. 490,) or (No. 252,) or (No. 564,) instead of Water—(to make Crowdie, see No. 205*,)—and may be flavoured with Sweet Herbs—Soup Roots and Savoury Spices—by boiling them for a few minutes in the water you are going to make the Gruel with—or Zest (No. 255)—Pea Powder (No. 458)—or dried Mint—Mushroom Catsup (No. 439)—or a few grains of Curry Powder (No. 455)—or Savoury Ragout Powder (No. 457)—or Cayenne (No. 404)—or Celery Seed bruised—or Soup Herb Powder (No. 459)—or an Onion minced very fine and bruised in with the Oatmeal—or a little Eschalot Wine (No. 402)—or Essence of Celery (No. 409)—or (No. 413)—(No. 417)—or (No. 420),&c.
Plain Gruel, such as is directed in the first part of this Recipe, is one of the best Breakfasts and Suppers that we can recommend to the rational Epicure;—is the most comforting soother of an irritable Stomach that we know—and particularly acceptable to it after a hard day’s work of Intemperate Feasting—when the addition of half an ounce of Butter, and a teaspoonful of Epsom Salt will give it an aperient quality, which will assist the principal Viscera to get rid of their burden.
“Water Gruel” (says Tryon in his Obs. on Health, 16mo. 1688, p. 42,) is “the King of Spoon Meats,” and “the Queen of Soups,” and gratifies nature beyond all others.
In the “Art of Thriving,” 1697, p. 8, are directions for preparing Fourscore Noble and Wholesome Dishes, upon most of which a Man may live excellent well for Twopence a day: the author’s Obs. on Water Gruel is, that “Essence of Oatmeal” makes “a noble and exhilarating meal!”