Oatmeal Dumpling or a fitless cock

Preparation info
    • Difficulty

      Easy

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

By Catherine Brown

Published 1990

  • About

Method

This antique Scotch dish, which is now seldom seen at any table, is made of suet and oatmeal, with a seasoning of pepper, salt and