Scottish Skirlie In The Pan. This was originally a cheap, sustaining Scottish meal served with Chappit Tatties and a glass of milk. It was often a Saturday dish when mothers had a day off. It makes a good stuffing for chicken and also is often served as an accompaniment to game birds or roast meats. Sometimes water is added and there is a great variety in the type of fat used. In this area they favour beef or mutton suet. Skirl means 'loud noise'.
2 oz suet (50 g)
6 oz medium oatmeal (175 g)
1-2 medium onions, finely chopped
Salt and pepper
Chop the suet finely and put into a heated frying pan. When it is thoroughly melted, add onions and brown them well. Add enough oatmeal to absorb the fat and make a fairly thick mixture. Season well and cook for a few minutes. Serve with meat or game either roasted or stewed. Scottish Cooking.
Raeburn Ancestry, Glasgow, Scotland
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This evening, I am posting information on Raeburn family history, as
sourced from a memorial at Mearns Kirk, Glasgow. This records the deaths of:
- Anni...
1 day ago
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