Barley GruelOrigin: English Period: Medieval |
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Gruel is one of those foods that immediately seems to make people think of Dickens. However, before the advent of potatoes this was a cheap staple foodstuff. The recipe presented here would be a more expensive version fit for a more well-heeled table. It is also the basic component for a number of other recipes. Modern RedactionIngredients:
450g pearl barley 
Method:PreparationFirst prepare the pearl barley by soaking in a bowl of water for an hour. Wash the grains, place in a saucepan and just cover with water. Bring to a simmer and cover with a lid. Allow to cook for about twenty minutes until the grains become soft (periodically check the water level and if necessary top-up with more boiling water). When the barley has softened remove from the heat and mash to a pulp. In another pan, bring the almond milk to the boil and add the mashed barley, stirring-in well. Return this to the boil and stir constantly with a wooden spoon. Reduce the heat to a simmer and add the honey and salt. Continue simmering for ten minutes, stirring occasionally until the mixture has thickened slightly. Most Medieval recipes say of gruel grynd it smal and drawe the grewel thurgh a Straynour. For the modern cook this means that the final product should be of a smooth consistency; the easiest way of achieving this is to run the gruel through a liquidizer or a food processor. Serve immediately. (Alternatively if preparing this for another recipe the gruel will keep in the fridge for a couple of days. |
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Other recipes with pearl barley and almond milk as primary ingredients: Apple Muse Scotch Broth with Pepper Dulse Sauce Sarcenes Savoury Pottage Kykeon Frumente Rys Syrip for a Capon or Faysant Ryse of Flesh Blank Dessorre Gruyau Vyolette African Curried Peanut Soup Potage Fene Boiles Nowmbyls of Muskyls Barley Gruel Leche Frys in Lentoun Bruet Sarcenes Appulmoy Connates Blank Desne A Potage of Roysons Potage of Rice Frumente yn lentyn Scotch Broth Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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