I AM THE FORCE

WESTBY'S SYTTENDE MAI ROMMEGROT
Bertha Johnson, Westby
1 quart cream
1 tsp salt
1 cup of flour
1 quarter milk (2% or whole)

Over moderate hear use a heavy kettle to heat the
cream for 15-20 minutes. Use a whip to add the
flour and salt. Continue cooking and beating until
the butter forms. Carefully drain the butter into a
small dish or pitcher. Continue beating as the
cream separates. Heat the milk in a glass pitcher
in the microwave for 5-7 minutes. Add about a
cup of the milk to the cream at a time and whip
until smooth each time. When all the milk is
included continue beeting/whipping for 3-4
minutes (yellowish-cream color). All of this is
done over moderate - never high heat. Then pour
the grot into a dish or storage container and pour
the melted butter over it. Never make more than
a single batch at a time. A double batch fits into a
ice cream pail and freezes fine. Brown sugar and
cinnamon are tasty toppings.