Travelers Porridge

Manufacturing process

Travelers porridge

by Miro Teague

I takes me a nice handful of wheat or barley and ties it up in a linen or cheesecloth an toss ‘em in a boiling pot.
I slices me up some dried meat. Whatever I have: beef, deer, lamb or goat. You get the idea.
I takes a good knob of my hard cheese and like the meat, cut it up into nice small chunks.
I take out a couple of nice apples and dice them up after removing the core and seeds.
When the Wheat or Barley has boiled for 15 or 20 minutes give or take
( I ain’t a sundial mind you, so while I prep the other ingredients I sing three or four little ditties, cause most Bards sing about three to five minutes per song. Unless, of course, it’s an epic ballad. To keep their throat from getting raw)
I remove the cloth from the water. I dump the water and place the pot back on the fire so it will dry out and toss in a good knob of butter and my apples so the butter will soften them and release their juices.
The meat goes in next followed by some aromatics (learned that fifty silver word from Lee Chung) oregano and thyme to be exact. The cheese is next followed by the wheat or Barley. Stir til it’s mixed up really good until the cheese has melted. Serve and eat.

Item type

Consumable, Food / Drink

Subtype / Model

Travel foods

Related ethnicities

• Copeshi

Raw materials & Components

• wheat or barley
• dried meat
• hard cheese
• butter
• apples
• oregano
• thyme

Tools

• a pot for boiling over a campfire
• pitcher, bucket, waterskin, flask, whatever for getting water into the pot
• good sharp food-slicing knife
• square of cheesecloth or linen, and some string or twine
• big spoon or ladle
• some kind of protective mitt pad when it's time to move the hot pot
• eating bowl if you want to be posh
• eating spoon or fork