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 43

This simple but excellent way of using up cold cooked porridge is exactly the kind that is useful in a collection of English cookery recipes, as it proves English housekeepers and cooks are still economical and clever in spite of the sneers to which they have been subjected recently. It was sent in 1931 by Mrs. Lester of Eastbourne College, Sussex.

INGREDIENTS: Cold cooked porridge; some chopped parsley; some mixed herbs; bread-crumbs; pepper; salt; rashers of bacon.

The quantities of the seasoning, etc., depend on the amount of cold porridge to be used up.

TIME: about 10 to 15 minutes.