Best Scottish Food Porridge

Best Scottish Food Porridge. Oatmeal is the base of Scottish porridge, the Scottish winter breakfast dish, and, to Robert Burns "Chief of Scotia's Food." There is much tradition attached to the making of Scottish porridge, and it is far removed from the instant porridge used by many people today. It should be served on a cold plate, with salt, or eaten from a birch wood bowl with a horn spoon. The milk or cream is served in a separate bowl and each spoonful of porridge is dunked into it to cool it. Some Scots say that porridge should be eaten standing up, hinting back to the days when Highland Clansmen were always ready to hurry off to war. Some Scots soak the oats overnight to double the amount, other Scots say this should never be done. Porridge should be stirred in the pan with a Spurtle, a smooth wooden stick. Here is porridge the traditional way. Bring one pint of water to the boil, add one level teaspoon of salt, and sprinkle in a handful of oatmeal stirring all the time. Allow to simmer at least half an hour, stirring frequently. Serve with cream, buttermilk or milk. It is said that adding the salt before the oatmeal makes the meal nuttier. Best Scottish Cooking.