*  Exported from  MasterCook  *

                      MUSMEHLMUS (WHOLE WHEAT MUSH)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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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