The Code of the Woosters, Ch. 4, Part II
Chapter 4 Menu
- Soup (type unspecified) and asparagus
- Sole Meunière
I’m skipping past a cold crumpet eaten by Augustus “Gussie” Fink-Nottle (since they’re left over from Chapter 3) and moving on to porridge, which Sir Watkyn slops about at breakfast, as noted by Gussie in his book of notes about the shortcomings of people around him.
Porridge can, of course, be made of almost any grain (and even potatoes!), but in the UK, as in the US, it’s most often oats. So oats I made. I didn’t have a spurtle to do it up properly, and I didn’t buy any fancy oats since I already had a large jar of regular rolled oats. But if you want to do your porridge up in style, you can look around and find a lot of advice about proportions of pinhead oats and regular oats, cooking times, and toppings, like this much-cited article by Felicity Cloake in the Guardian. The Annual Golden Spurtle championship is also worth a look, just to see how seriously porridge making can be taken.
It had been a while since I made oatmeal, but it turned out well, and I specially cracked open a tin of Lyle’s Golden Syrup I’ve been hoarding away in my pantry to top it off. I bought the Golden Syrup partly for the wonderful name, but largely for the strange and beautiful tin (the quote and picture in the center are a Biblical reference as Bertie with his Scriptures prize would certainly know), but now that I can’t eat honey (it’s pure fructose, which I don’t digest well), Golden Syrup is a good substitute (it has a bit of fructose, but with a matching amount of glucose that helps with digestion). The bowlful of golden syrup-topped porridge made a warming and satisfying meal.