Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 l Milk (1 1/2 qt)
200 g Musmehl flour (7 oz) (a
-coarsely ground wheat
-flour,
In olden times, spelt flour,
-from which only
Part of the bran has been
-removed)
2 sl Rye bread, cubed
50 g Butter (3 1/2 Tbsp)

From grandmother's more thrifty times; rarely encountered today.

Bring the milk to a boil. Stirring constantly, add the Musmehl
flour. Keep at a low boil for 10 to 15 minutes, stirring constantly.
When ready to serve, with a spoon carefully pour the melted butter
over the mush (which should already have formed a skin), and put the
ryebread cubes on top. The mush tastes best when eaten from a copper
skillet, and must have a 'Schuepet' [browned crust on the bottom].

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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