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Monday, 9 March 2009

Scottish Skirlie In The Pan

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.

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