Crisp Oatmeal Cakes
This recipe is well over a hundred years old, and one of the things I love about it, is the cook direct on the hob, like an agar, and to dry by the fire. You obviously in this day and age need to improvise a little; I cook mine in a moderate oven until they're browning nicely, it only takes 10-15 minutes when the oven is hot.
1 lb. of oatmeal
2 oz. of butter or oil
1 gill of cold milk
Make a dough of the butter, meal, and milk; shake meal plentifully on the board, turn the dough on to it, and having sprinkled this too with meal, work it a little with the backs of your fingers.
Roll the dough out to about 5mm thick, cut it in shapes, put the cakes on a hot stove, and when they are a little brown on the underside, take them off and place them on a hanger in front of the fire in order to brown the upper side; when this is done they are ready for use.
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