Fried Indian Mush
Ingredients
Directions
Prepare the mush as described in the previous article, using coarser meal.
Once boiled, pour into dishes and let it cool.
Cut the cooled mush into moderately thin slices.
Dredge each slice with a little flour.
Fry the slices in hot lard until light brown on both sides.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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