In Scotland a dish called Sowans was made by putting the husks from oats in water for a week so that the fine , dusty part of the meal remained at the bottom to be strained off , boiled and taken as food ( Gauldie 1981 ) .
In Scotland , a dish called sowans was made by soaking the husks from oats for a week so that the fine , floury part of the meal remained as sediment to be strained off , boiled and eaten .