oatcakes (bakestone recipes)

*Grinding down regular rolled oats slightly in a blender or grinder will be a help. **Or beef dripping. **Approximately. -- Mix the oatmeal, salt and soda in a bowl. Make a well in the center. Pour in the melted fat and add enough water to make a stiff dough which can be squeezed into a ball. Sprinkle the board and your hands with oatmeal and knead the mixture until there are no cracks in it.

Flatten the ball and roll it out into a round just under ¼ inch thick. Invert a plate on top and trim off the ragged edges -- these can be added to the next batch of dough to be rolled. Cut the round into quarters, lift them onto a warmed and greased bakestone and cook over moderate heat for 20 minutes or until the triangles curl at the corners. Turn and cook the other side for 5 minutes, or finish under a moderate grill. Store the oatcakes in an airtight tin, and toast under a moderate grill, or in the oven, before serving. -- These are served with honey, marmalade or jam for breakfast, or with crowdie (a slightly sweet Highland Scots cottage cheese) for tea. They are especially good with fried herring or smoked haddock. Not to mention any kind of caviar you can get your hands on.