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Title: Haebernes Mus (Oatmeal Mush)
Categories: German
Yield: 4 Servings
| 500 | g | Oatmeal (OR wheat flour) (a generous lb) |
| 1/4 | l | Water 1 (1 cup plus 1 Tbsp) |
| 3 | tb | Lard |
| 1 | ds | Salt |
From grandmother's more thrifty times; rarely encountered today.
In a skillet, brown the oatmeal a bit. Then add water and salt. In a cast iron skillet, pan fry the resulting thick dough in the lard, tearing it into pieces in the process.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
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