*  Exported from  MasterCook  *
 
                           SKIRLIE WITH MUSHROOMS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Side dish
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Mushrooms (wild if possible)
    5       oz           Good meat dripping
    2                    Onions
    1       lb           Medium oatmeal
                         Salt and black pepper
 
   Skirlie is only worth making with good drippings from roasted meat.
   Chrissie remembers that sometimes the cook at the big house would dole out,
   to people who wanted it, the wonderful dripping that had been used for the
   umpteen big roasts.  I like skirlie as a kind of risotto, with wild
   chanterelles that grow in profusion all over the island. The mixture makes
   an excellent stuffing for a boned shoulder of lamb.
   
   Wipe and slice the mushrooms.  Skin and slice the onion thinly.
   
   Fry the mushrooms in 1 oz dripping in a wide frying pan. Remove them and
   reserve.  Heat the rest of the dripping. Fry the onion. When the onions are
   soft but not brown, turn up the heat.
   
   Add the oatmeal, turn it in the drippings and brown a bit. Throw in the
   mushrooms.  Add salt and black pepper to taste. Serve hot.
   
   Source: Elisabeth Luard in “Country Living” (British), February 1989.
  
 
 
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