FlummeryOrigin: British Period: Elizabethan |
Original RecipeFlummery (from Gervase Markham The English Houswife) [1615]From this small Oat-meal, by oft steeping it in water and cleansing it, and then boiling it to a thick and stiff Jelly, is made that excellent dish of meat which is so esteemed in the West parts of this Kingdom, which they call Wash-brew, and in Cheshire and Lancashire they call it Flamerie or Flumerie. 
Modern RedactionIngredients:
150g rolled oats Method:Place the oats in a broad, deep, pan and cover with water. Stir to mix then allow to stand for 12 hours. After this time pour off the liquid then re-cover the oats with fresh water and allow to stand for 12 hours more. Again, decant the water then cover the oats and allow to stand for 12 hours more. At the end of this time remove the water then pour the soaked oats into a saucepan. Add just enough water to almost cover then heat and, stirring continually, cook until the mixture begins to bubble and thicken. Add more water, if needed (you are looking for a thick paste) then pour into dishes and season with sugar. Set aside to col then turn out onto plates. Accompany with milk, buttermilk, beer or wine and honey. For more information on the origins and development of flummery recipes over the years, see this page on Flummery. |
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