Meals & dishes IV

June 5, 2010

Based on one of the recipes that I tried earlier (https://eldrimner.wordpress.com/2010/05/29/meals-dishes-ii/) on barley porridge, I attempted to make a more tasty porridge using the method of the former recipe as a base.

In about 100 grams of butter some finely chopped seierslök (Allium Victorialis) were boiled, after giving the butter some taste I poured in a few handfuls of barley seeds. These were first allowed to soak in the simmering butter after which I added some of the stock from an earlier day, a small amount of salt and just enough water to keep it from boiling dry.

As it was more or less finished I added an extra knob of butter and some of the cheese I made the previous day. The cheese gave the whole dish a welcome addition of a slightly acidic taste. The finished dish was quite nice but could have done with some pieces of meat with in it.

Though this would work perfectly well to serve, I am convinced that if barley were cooked into a savoury porridge the grains would have been pounded in a mortar or a similar implement beforehand (http://godecookery.com/afeast/kitchens/kit021.html).

4 Responses to “Meals & dishes IV”

  1. We have a local mill that makes “barley grits”, that are about the consistency of polenta. They are about the size of what comes out of a rotary quern on the first go-round. They cook very quickly, and make good pottage.

    • eldrimner said

      Good idea…I’ll try that. Not your mill, but one turn of the hand quern at the museum. Still I would think that a kind of standing mortar would have been used. Will it not be just a bit to small for brewing?

  2. Yes, I would think it would be too small for brewing. It would be too sticky. A mortar makes more sense for that.

    • eldrimner said

      I haven’t seen any finds that could be refered to as mortars though, but I strongly suspect them to be made of wood. Another posability would be to use a wooden pestle with a sopastone vessel

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