Gruyau (A Gruel of Husked Barley) is a traditional Medieval recipe (originating in France) for a classic gruel (a thin barley porridge) cooked in almond milk. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Gruyau (A Gruel of Husked Barley).
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Original Recipe
Un Gruyau D'orge Mondè
(from Le Viandier de Taillevent)
UN GRUYAU D'ORGE MONDé. (Et, s'il n'estoit mondé, appareillez le.) Pillez bien comme fourment en ung mortier, et le mettez cuire, et le purez, et le mettez boullir avec lait d'amendes et y mettez du sel et du succre; et aucuns le broient et coullent; et ne doibt mie estre trop lyant.
Translation
Gruyau: A Gruel of Husked Barley. If it is not husked, prepare it: pound it in a mortar like wheat, cook it and mash it; then set it to boil with almond milk, with salt and sugar. Some people grind it and strain it. It should not be at all too thick.
Add the almond milk to a pan and bring to the boil. Now add the barley, stir well, and return to boil, stirring to prevent sticking. Immediately reduce the heat to a simmer, and stir in the sugar and salt. Continue simmering for several minutes, stirring occasionally, until the barley and milk have thoroughly cooked together.
The final product should only be slightly thickened. Serve immediately, or run through a food processor for a smooth consistency, in order to 'grind it and strain it'.
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