Rahvustoidud


Flummery


2 l water
500 g oatflakes or rolled oats
2 tbs sugar
2 tbs butter
salt

Pour warm water over the oatflakes, stir well and put in a warm place to sour. It should take twenty-four hours. To quicken the souring you may put a piece of rye bread in the mixture. After the mixture is sour, strain it. Pour the liquid in a pot or casserole and boil stirring all the time until it thickens. Season with salt, sugar and butter. Serve warm with melted butter or fry lightly, sprinkling with cinnamon spice and add milk. As a dessert serve cold with jam and milk.