2 1/4 cups milk
Scant 1/2 teaspoon salt
2/3-3/4 cup flour
1 egg
Pinch salt
Bring milk and scant 1/2 teaspoon salt to simmer, don't boil.
Stir egg into flour with pinch of salt until crumbly or lumpy. Stir into hot milk and cook until thickened, but do not boil. The hotter the milk is when the flour and egg mixture is added, the lumpier it will be. If not thick enough, sprinkle some flour on top and stir in.
Serve with butter, sugar and cinnamon.
For generations, this has been a favorite Burton family breakfast dish!
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