Recipe - Haebernes Mus (Oatmeal Mush)

500 g Oatmeal (OR wheat flour) (a
generous lb)
One fourth l Water 1 (1 cup plus 1 Tbsp)
3 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini