Recipe - Musmehlmus (Whole Wheat Mush)

1 One half l Milk (1 One half qt)
200 g Musmehl flour (7 oz) (a
coarsely ground wheat
flour,
In olden times, spelt flour,
from which only
Part of the bran has been
removed)
2 sl Rye bread, cubed
50 g Butter (3 One half Tbsp)

From grandmother's more thrifty times; rarely encountered today.

Bring the milk to a boil. Stirring constantly, add the Musmehl flour. Keep
at a low boil for 10 to 15 minutes, stirring constantly. When ready to
serve, with a spoon carefully pour the melted butter over the mush (which
should already have formed a skin), and put the ryebread cubes on top. The
mush tastes best when eaten from a copper skillet, and must have a
'Schuepet' [browned crust on the bottom].

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip