Photo was taken at the land house
You wouldn't expect a swish cooker
on a tatty narrow boat, would you?
You wouldn't expect a swish cooker
on a tatty narrow boat, would you?
I grew up with The Stanley Range, standard cooking appliance before electric cookers and a step above my grandma's open fire. We made our drop-scones directly on the cast-iron top of the range.
On Pentargon, endowed with a boat-safe gas cooker, I use my Icelandic Griddle Pan. It is not made any more ... the icelandic griddle pan ... drop scones are still being made ... on a gas hob ... on my Icelandic Griddle Pan
Recipe ...
Learned from 'Mama' Murray 1876 1962 using a 'bastible' on an open fire of red cinders which was hyped by a Pierce Fire Machine which was a muscle-powered air-turbine
Mama's measuring system was the same as used in a boatman's galley on working canal boats. A measure might be a mug, a jug a spoon or a handful (gabhail).
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 that has never been washed in detergent or preferably never washed at all. 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).
On Pentargon, endowed with a boat-safe gas cooker, I use my Icelandic Griddle Pan. It is not made any more ... the icelandic griddle pan ... drop scones are still being made ... on a gas hob ... on my Icelandic Griddle Pan
Recipe ...
Learned from 'Mama' Murray 1876 1962 using a 'bastible' on an open fire of red cinders which was hyped by a Pierce Fire Machine which was a muscle-powered air-turbine
Mama's measuring system was the same as used in a boatman's galley on working canal boats. A measure might be a mug, a jug a spoon or a handful (gabhail).
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 that has never been washed in detergent or preferably never washed at all. 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).
