Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 211

(Can be bought [1931] from Mr. James Leach, oatcake baker, 24, Hardcastle’s Yard, High Street, Skipton, Yorkshire; business established 1858.)

INGREDIENTS: Fine Yorkshire oatmeal, a little yeast, salt and water. This is made into a thick cream and thrown in a narrow strip on to the ‘bak’ stone’ when the steam immediately puffs it up, and this, Mrs. Marshall, of Skelwith Fold, says is why the under part is smooth and the top rough. When baked it is damp and flexible and is hung on the wooden clothes rail before the fire to dry or on lines across the kitchen ceiling. It must be crisped quickly immediately before it is to be eaten.

‘It has then,’ says a member of an old Yorkshire family, ‘a most characteristic slightly bitter and very appetising flavour, and a most agreeable texture all its own.’

‘It can be used to soups, fish, fowl, cheese, butter, or any kind of meat in place of any other kind of bread or biscuit.’