Yield: 4 servings
|1½ litre||Milk (1 1/2 qt)|
|200 grams||Musmehl flour (7 oz) (a coarsely ground wheat flour,|
|\N \N||In olden times, spelt flour, from which only|
|\N \N||Part of the bran has been removed)|
|2 slices||Rye bread, cubed|
|50 grams||Butter (3 1/2 Tbsp)|
From grandmother's more thrifty times; rarely encountered today.
Bring the milk to a boil. Stirring constantly, add the Musmehl flour. Keep at a low boil for 10 to 15 minutes, stirring constantly.
When ready to serve, with a spoon carefully pour the melted butter over the mush (which should already have formed a skin), and put the ryebread cubes on top. The mush tastes best when eaten from a copper skillet, and must have a 'Schuepet' [browned crust on the bottom].
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