Oatmeal and Onions

Skirlie

Preparation info
  • 4

    Servings
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

By Catherine Brown

Published 1990

  • About

Ingredients

  • 4 oz (125 g) fat (traditionally good flavoured dripping, or beef suet) or 4 tablespoons o

Method

Cooking

Melt the fat or heat the oil in a large frying pan. Add the onion and cook till soft and golden. Add the oatmeal and mix in well. Cook for about 5 minutes, turning frequently. Season well and serve with light creamy mashed potatoes. Alternatively skirlie may be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy