This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Take three slices of bread, about half an inch thick, remove crust and toast quickly; butter on both sides and spread anchovy-paste thickly on one side only; place these on a hot dish, cover, and keep warm while you prepare the sauce. Beat the yolks of four eggs, with a pinch of cayenne pepper, until they arc smooth and creamy; pour over, stirrinir all the time, one large cupful of hot cream; return to the saucepan, and stir briskly until the sauce thickens, and then immediately pour over the toast, and serve hot. Be very careful not to let the sauce boil, or the yolks will curdle.
Half fill a small pot with boiling water. Fill your left hand with medium fine oatmeal. Trickle it slowly through your fingers into the water. Keep stirring this with a spurtle (Anglice, a stirring stick), that no particles may stick to the bottom, and add half a teaspoonful of salt. Add oatmeal till the mixture is of the consistency of treacle. Leave it on the fire three minutes longer, stirring all the time - in all ten minutes. All the starch-cells will then, (with this fine cut of oatmeal) be burst open. Lay out five small soup-plates on the table, the usual quantity in a family: Catch hold of the bow of the pot with a cloth beneath your hand. Pour out the quantum into each plate, using the spurtle to hold the pot in position. Leave standing three minutes to solidify and cool. Supply a bowl of sweet milk to each. Half fill the spoon with porridge, dip it into the bowl to fill the other half with milk, and you will have an article of diet surpassed by none in giving you brain, vigor health of mind and body. Porridge made from round oatmeal is best, but it requires twenty-five minutes' cooking before the starch -cells are all burst open.
It is, however, worth the trouble.
Put a small teacupful of water into a large bowl. Dissolve in it three-fourths of a spoonful of baking soda (bicarbonate of soda). To the solution add oatmeal till of the consistency of dough. Be quick, or it will dry and toughen. Have two baking-boards 18 inches by 18 inches. Place the ball of wet oatmeal on one of them, sprinkling dry oatmeal beneath to prevent it adhering. Roll this ball out with a 2 3/4-inch roller. Brush all the dry oatmeal clean off, cut off the ragged edges, place the other board above, reverse and lift the former board. A girdle is hung on the fire. This is a circular sheet of sheet-iron, 18 inches in diameter. Let the elongated cake of oatmeal slip from the baking-board on to the girdle. Cut the cake in four. Repeat the operation with another cake. When half done, turn the four cakes on the girdle, as they will by that time be "done" on the under side. When ready with the second cake, lift off the first four cakes and place them before the fire to dry, as by that time they will be done enough. This, of course, has to be noticed. Regulate the height of the girdle from the fire according to the heat.
Remember the old rhyme that King Alfred forgot - "The bannocks are burnin', And ready for turnin'," and you will have from the ordinary sweet, fine Scotch oatmeal a well-flavored and wholesome cake. Fresh, newly made butter added to this and a finnon haddock will make a very palatable breakfast. These two articles of food have been the principal cause of the energy, the vitality, the force, the vigor, the virility, the simplicity and the ability of the Scotch character.