(The photo was taken at the land house)
C'mon! You don't expect a swish cooker
on a tatty narrowboat, do you?
C'mon! You don't expect a swish cooker
on a tatty narrowboat, do you?
I grew up with The Stanley Range, standard cooking device before electric cookers and a step above my grandma's open fire. We made drop-scones directly onto the cast-iron range top. On Pentargon, endowed with a boatsafe gas cooker, I use my cast-iron Icelandic Griddle Pan. It is not made any more: the icelandic griddle pan.
The drop scones are still being made.
On the gas hob In Pentargon's Galley.
On the onboard Icelandic Griddle Pan
Drop Scone Recipe ...
Learned from 'Mama' Murray (1876-1962) who used a 'bastible' on an open fire of red cinders hyped up by a 'Pierce Fire Machine' which was a muscle-powered air-turbine.
Her measuring system was the same as used in the boatman's galley on the working canal boats. A 'measure' might be a mug or a jug or a spoon, depending on needs, but at a given time it was always the same measure, whether a cup or a spoon.
Drop Scone Method: ...
Mix a 'measure' of lightly beaten eggs with the same 'measure' of full-cream milk using a fork. Fold in a 'measure' of flour and stir to a consistency that only just pours. Spice, seasoning, sweetening, flavouring and colouring may be added as desired, but not all of them at one time maybe.
Use a cast-iron Griddle Pan which has never been washed in detergent and preferably never been washed in any way. Pour the mix in dollops from a jug onto the hot surface. Turn when the shine has gone.
Lift off when you see a wisp of steam coming from the turned scone. Store them in a warm pan on the side. Serve with run honey and lime juice traditionally. Marmite, jam, soft cheese, salsa can be substituted (but probably not all together).
The drop scones are still being made.
On the gas hob In Pentargon's Galley.
On the onboard Icelandic Griddle Pan
Drop Scone Recipe ...
Learned from 'Mama' Murray (1876-1962) who used a 'bastible' on an open fire of red cinders hyped up by a 'Pierce Fire Machine' which was a muscle-powered air-turbine.
Her measuring system was the same as used in the boatman's galley on the working canal boats. A 'measure' might be a mug or a jug or a spoon, depending on needs, but at a given time it was always the same measure, whether a cup or a spoon.
Drop Scone Method: ...
Mix a 'measure' of lightly beaten eggs with the same 'measure' of full-cream milk using a fork. Fold in a 'measure' of flour and stir to a consistency that only just pours. Spice, seasoning, sweetening, flavouring and colouring may be added as desired, but not all of them at one time maybe.
Use a cast-iron Griddle Pan which has never been washed in detergent and preferably never been washed in any way. Pour the mix in dollops from a jug onto the hot surface. Turn when the shine has gone.
Lift off when you see a wisp of steam coming from the turned scone. Store them in a warm pan on the side. Serve with run honey and lime juice traditionally. Marmite, jam, soft cheese, salsa can be substituted (but probably not all together).
