Porridge, savoury drop scones and kedgeree

Continuing the breakfast theme … the old cookery article I’m looking at offers recipes for these breakfast favourites – or they were favourite seventy or eighty years ago! Nowadays people often have instant porridge, sweet drop scones and kedgeree for lunch or a light dinner!

Porridge

  • ½ pint water
  • 2 oz medium oatmeal (this is about 2 small handfuls)
  • 1 level tsp salt
  1. bring the salted water to the boil in a pan
  2. add the oatmeal and stir
  3. once the oatmeal is all added, simmer, stirring occasionally for 10-15 mins (adding more water if necessary) – some recipes suggest 20 mins for fine oatmeal, 30 for coarse

Savoury drop scones

  • 4 tbsp self-raising flour
  • salt pepper, paprika
  • milk – enough to make ‘a creamy texture’
  • optional chopped chives
  • I am sure there should be an egg in this mixture so I’m adding one!
  1. mix all ingredients and beat well
  2. drop spoonfuls of batter into sizzling hot fat
  3. turn over and cook the other side – ‘these are very light and should be served at once!’

Kedgeree

  • 8 oz rice, cooked in salted water and drained
  •  8 oz cooked flaked finnan-haddock
  • 4 oz melted butter
  • 3 hard-boiled eggs, chopped
  • 1-2 beaten eggs, or 2-3 tbsp cream (why not use both?!)
  • chopped parsley
  • salt, pepper, red pepper (cayenne I guess!)
  1. add fish and chopped eggs to the butter, mix and heat thoroughly
  2. add rice and heat through
  3. season and stir in beaten eggs and allow to cook for 1 minute
  4. turn onto a warmed dish, sprinkle with parsley and serve (if I were adding cream I would wait till the beaten eggs had cooked then stir in the cream off the heat)

That should set you up for a perfect breakfast!

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