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Updated: May 6, 2025
However, the self-raising buckwheat flour makes an excellent flapjack, which is likewise good for your insides. The batter is rather thin, is poured into the piping hot greased pan, "flipped" when brown on one side, and eaten with larrupy-dope or brown gravy.
This I mixed up into a mess by means of a cup or so of water and a quantity of larrupy-dope. Then I dipped a flour-sack in hot water, wrung it out, sprinkled it with dry flour, and half filled it with my pudding mixture. The whole outfit I boiled for two hours in a kettle. It, too, was good to the palate, and was even better sliced and fried the following morning.
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