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The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About
Many farmers have two breakfasts because they start work so early in the morning. A modern farmer may only begin his day, at first light, with a cup of tea and some toast or cereal, and then eat his full breakfast meal about nine o’clock. But in the past, those who had to start the day’s work at some distance from their homes would begin it with porridge and then return later to breakfast. Those whose work was nearer home would begin with a hearty breakfast, and come back for ‘ten o’clocks’.
Either way, a farm breakfast usually starts with a cereal or porridge. After this comes a cooked dish of two or three ‘fries,’ such as bacon, eggs, tomatoes, mushrooms and fried potatoes; sometimes there may be kidneys, sausages or fish. In warmer weather, cold ham, brawn or boiled bacon is popular. After this comes plenty of new bread, oatcakes or toast, accompanied by honey or home-made marmalade.