Porridge
DID YOU KNOW ?
Porridge or stirabout was always a popular food in Ireland and the amount and kinds of stirabout to be given to children were laid down in the Brehon Laws.

Children of servants or workmen were to get a small amount of oatmeal stirabout made on buttermilk or water and served with salt butter. Children of the chieftains and bards and judges and their likes were to get stirabout made on fresh milk  and served with fresh butter.

As an aid to digestion the husks of oats were were covered with buttermilk and warm water and left to ferment for a couple of days.
Then the liquid was strained off, seasoned and boiled to a jelly which could be eaten with milk or cream.

Porridge

Ingredients
2 cups of oatmeal

5 cups of milk

Preparation
Soak ingredients overnight in a sauce pan

Method
Bring to boil and simmer over low heat

Take care to keep stirring or it will burn

After 4-5 minutes take off heat

Serve very hot with a little cream or honey

Note
Water can be used in this recipe instead of milk or a mixture
of half water half milk.

This recipe can be made from scratch with out soaking over night, but it will not be as good. A little salt may be added when cooking if liked.