Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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