Nineteenth Century

This is a recipe published by the Atholl family and drunk by Queen Victoria when she visited Blair Atholl in 1844:

‘To make a quart, take four dessertspoonfuls of run honey and four sherry glassfuls of prepared oatmeal; stir these well together and put in a quart bottle; fill up with whisky; shake well before serving.

To prepare the oatmeal, put it into a basin and mix with cold water to the consistency of thick paste. Leave for about half an hour, pass through a fine strainer, pressing with the back of a wooden spoon so as to leave the oatmeal as dry as possible. Discard the meal and use the creamy liquor for the brose.’