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Crowdie
(Scotland.) Skim the fat from 2 quarts mutton broth, add 1/2 pint of oatmeal and 2 onions chopped fine, salt, pepper, and parsley. Cover; cook 3 hours; strain it, and serve with slices of toast.
Adelaide Keen went abroad with a notebook and came home with the recipes — cocka leekie from Scotland, petite marmite from Paris, the maids of honor of Richmond — each dish tagged with the country that gave it.
Home › Meats and Entrees › Crowdie
(Scotland.) Skim the fat from 2 quarts mutton broth, add 1/2 pint of oatmeal and 2 onions chopped fine, salt, pepper, and parsley. Cover; cook 3 hours; strain it, and serve with slices of toast.