Catherine Brown

Oatmeal Skirlie

Preparation info
  • Yield:

    4

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

This was originally a peasant family dinner, with potatoes and/or vegetables, but it’s eaten now mostly with roasts or as a stuffing for poultry and game. In some parts it is a popular accompaniment to mince, stews and beef olives.

Ingredients

  • 4 tablespoons bacon fat or other fat or oil
  • 1 large onion, finely chopped
  • 125

Method

Frying and Serving

Put the fat into a frying pan and heat. Add the onion when hot and cook till soft and lightly browned. Add the oatmeal and cook for another few minutes over a moderate heat, stirring occasionally. The oatmeal should be only lightly browned. Season and serve as an accompaniment to meats and vegetables.

To Make Skirlie Toast