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Bread

Scotch Browse or Crowdy

A thick oat batter made with toasted oatmeal and meat broth, optionally seasoned with salt, pepper, and greens.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Meat and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8,777 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Scotch Browse or Crowdy

Ingredients

Directions

Prepare

  1. Toast oatmeal until light brown and dry.

  2. Dip a ladleful of boiling liquid into the oatmeal.

  3. Stir briskly, adding more liquid until it reaches a thick batter consistency.

Season and finish

  1. If the meat is not salted, add a little salt and pepper to taste.

  2. For kale browse, add small cut greens boiled in the liquid.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Toasted oatmeal
Forms the body of the dish, absorbing the liquid to set into a thick, spoonable mass.
Boiling liquid from boiled fat meat
Hydrates the oatmeal and carries savoury flavour through the whole dish.

The step that matters

Adding the liquid to the oatmeal. Oatmeal absorbs liquid unevenly if poured in all at once. Adding it a ladleful at a time and stirring briskly spreads the moisture evenly and avoids lumps, giving a smooth, thick batter.

“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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