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Mixing and steeping

soaking

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Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About
When the meal is mixed with hot water or hot milk the brose is usually eaten immediately. If cold liquid is added to the meal, the meal is best left to swell before other flavours are mixed in.
Two handfuls (approximately 2 rounded tablespoons) of medium oatmeal mixed with ¼ pt (150 ml) of liquid should thicken up to a stiff consistency if left for a couple of hours, preferably longer, even overnight if possible, though it appears a very runny mixture when you first mix it.

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