haebernes mus (oatmeal mush)

Categories
German
Yield
4 servings
MeasureIngredient
500 grams Oatmeal (OR wheat flour) (a generous lb)
¼ litre Water 1 (1 cup plus 1 Tbsp)
3 tablespoons Lard
1 dash Salt

From grandmother's more thrifty times; rarely encountered today.

In a skillet, brown the oatmeal a bit. Then add water and salt. In a cast iron skillet, pan fry the resulting thick dough in the lard, tearing it into pieces in the process.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

Similar recipes

Random recipe of the day

Habanero salsa "my evil twin"

Follow us

 Subscribe in a reader