Ale Brose
Ingredients
Directions
Make the broth
Make a broth with the ox-head or cow-heel.
Boil until oil floats on top.
Add the shredded greens to the broth.
Boil.
Thicken and serve
In a basin, mix the oatmeal with a little salt and a teacupful of the fat broth until it forms knots.
Stir the oatmeal mixture into the broth.
Give one boil.
Serve very hot.
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.
Explore the science
What each ingredient does
- Ox-head or cow-heel
- Gives the broth its body and rich fat, which rises to the surface as oil.
- Toasted oatmeal
- Thickens the broth as its starch swells, giving it a fuller texture.
- Greens
- Add vegetable flavour and texture to the broth as they cook.
The step that matters
Mixing the oatmeal into the fat broth. Oatmeal stirred straight into hot liquid clumps; mixing it first with a little salt and fat broth coats each grain so it blends into a smooth, evenly thickened broth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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