| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Scottish | Scottish | 4 | servings | |
INGREDIENTS
| 160 | g | Medium oatmeal |
| 11 1/4 | oz | Medium onions; finely chopped |
| Salt | ||
| 4 | oz | Grated suet or |
| 4 | tb | Good dripping |
| Freshly ground pepper |
INSTRUCTIONS
Melt suet or dripping in a very hot pan. Add onions, brown lightly. Stir in oatmeal to make a fairly thick mixture. Keep stirring 5 - 7 minutes on gentle heat until totally cooked. Season to taste. Converted by MC_Buster. NOTES : Skirlie accompanies meats, game birds, cod, soups or mashed potatoes. Uncooked, its nutty texture makes a delicious stuffing for chicken or boiled mutton. It is also known as Mealie Pudding in some parts of Scotland, where it is steamed in a greased basin for one hour before being turned out. Small spoonfuls are often rolled into balls and cooked in boiling soup like dumplings; for example, in Scots Broth I and Scots Broth II. It is sold in sausage form throughout Scotland. (See Black Pudding.) Converted by MM_Buster v2.0l.
A Message from our Provider:
“Rainbows – a gift from God”