Skirlie1

May 2011 : Skirlie

Served as an accompaniment to meats, game birds, boiled cod with mustard sauce,
or with creamy, mashed potatoes. The same mixture, uncooked, makes an unusual
and delicious stuffing for chicken or boiling mutton.
It is very tasty, with a nutty nexture.
In some parts of Scotland it is called mealie pudding.
Small spoonfuls can be rolled into a ball and cooked in boiling soup like
a dumpling.
These dumplings are often served with Scotch Broch (recipe october 2002)

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2 cups medium oatmeal, 2 finely chopped medium onions, salt,
4 tablesp. good dripping, freshly ground pepper.

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Put the dripping in a very hot pan, and when melted add the onions,
and lightly brown them. Then stir in the oatmeal, so that it makes a fairly
thick mixture.

Keep stirring over a gentle heat for about 5 - 7 minutes until it is
thoroughly cooked and season to taste.

Revised: mei 13, 2011