Part 3/10:
In pursuit of a middle-ground gruel, a recipe from John Mullard's 1804 cookbook, The Art of Cookery Made Easy and Refined, was chosen. This recipe is a testament to how gruel can be elevated from its humble roots, blending simple ingredients into a comforting meal that many could enjoy—for mid-19th century dining halls, this would have constituted a luxury fare.
The steps for making this gruel involve mixing oatmeal with water and salt, bringing it to a gentle boil, and then fine-tuning it with butter, sugar, brandy, and nutmeg. Although many modern diners might forgo the brandy in their morning meals, the modest inclusion showcases how gruel can become a cozy indulgence rather than merely a survival food.