Kasha from How to Cook a Wolf by MFK Fisher
Put kasha into heavy skillet and mix egg into it until each grain is coated. Stir often over very low fire, until the grains are glazed and nutlike. Add liquid slowly, put fat in center, and cover ...
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Ingredients
- 2 cups kasha (whole or cracked groats)
- butter or fat, about ⅗ tablespoon
- 4 or more cups hot water or stock
- 1 or 2 fresh eggs
- salt, pepper
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