Oatmeal Brose*

• 2–4 rounded tablespoons oatmeal, grade according to taste – fine, medium or pinhead
• Pinch of salt
• Piece

Put the meal into a deep bowl, preferably a wooden one. Add the salt and butter (if using). Pour over enough liquid to cover the meal and make a thickish mixture. Stir with a spurtle (porridge stick) or the shank end of a wooden spoon if you like knots, but use the bowl end if you like it smooth. Sup the brose with, for preference, a horn spoon, dipping each spoonful into a bow