Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 6 oz/150 g oatmeal (groats or pinhead)
  • 2 tsp salt

Method

Bring pt/900 ml water to the boil, and sprinkle in the salt and the meal through the fingers of the left hand, while stirring with a wooden spatula (‘thivel’ or ‘spurtle’) held in the right.