Directions:
Put 1/2 pint of milk into a saucepan allow it to boil; then sprinkle in barley meal, stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable. Turn the mass out on a meal-besprinkled board and leave to cool. When cool enough to knead, work it quite stiff with dry meal, take a portion off, roll it as thin as a wafer, and bake it on a hot girdle; when done on one side, turn and cook on the other. The girdle is to be swept clean after each bannock. Eat hot or cold with butter.