Plain gruel, such as is directed in the first part of this receipt, 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 tea-spoonful 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 excellently well for two-pence a day; the author’s Obs. on water gruel is, that “essence of oatmeal makes a noble and exhilarating meal!”
Dr. Franklin’s favourite breakfast was a good basin of warm gruel, in which there was a small slice of butter, with toasted bread and nutmeg; the expense of this he reckoned at three halfpence.
Scotch Burgoo.—(No. 572*.)
“This humble dish of our northern brethren forms no contemptible article of food. It possesses the grand qualities of salubrity, pleasantness, and cheapness. It is, in fact, a sort of oatmeal hasty pudding without milk; much used by those patterns of combined industry, frugality, and temperance, the Scottish peasantry; and this, among other examples of the economical Scotch, is well worthy of being occasionally adopted by all who have large families and small incomes.”
It is made in the following easy and expeditious manner:—
“To a quart of oatmeal add gradually two quarts of water, so that the whole may smoothly mix: then stirring it continually over the fire, boil it together for a quarter of an hour; after which, take it up, and stir in a little salt and butter, with or without pepper. This quantity will serve a family of five or six persons for a moderate meal.”—Oddy’s Family Receipt Book, p. 204.
Anchovy Toast.—(No. 573.)
Bone and wash the anchovies, pound them in a mortar with a little fresh butter; rub them through a sieve, and spread them on a toast, see Nos. [434] and [435], and [No. 355].