4 oz fat or 4 tablespoons of oil (traditionally a good flavoured dripping or beef suet
would have been used)
2 onions, finely chopped
1/4 pint chicken stock
8 oz medium oatmeal, lightly toasted
Salt and pepper to season
Melt the fat or heat the oil in a large frying pan. Add the onion and cook until soft and
golden. Add the oatmeal and mix in well. Cook for about 5 minutes, stirring frequently.
Add the stock and allow it to be absorbed by the oatmeal. Seaon well and serve with light
creamy mashed potatoes.
Skirlie may also 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 stews.