Kasha

• 2 cups kasha (whole or cracked groats)
• butter or fat, about ⅗

Put kasha into heavy skillet and mix egg into it until each grain is coated. Stir often over very low fire, until the grains are glazed and nutlike. Add liquid slowly, put fat in center, and cover closely, to cook until fluffy and tender (about ¾ hour). Season and add more butter if wished. Serve.