Skirlie, sometimes called skirl-in-ihe-pan, is a traditional Scottish oatmeal savoury, usually served with potatoes. It is so-called because of the noise the mixture makes while cooking on an open range. Originally, chopped suet was used for the fat but vegetable fat is probably more convenient nowadays.2 oz. vegetable fat
2 medium-sized onions, chopped
2 oz. medium oatmeal
2 oz. rolled oats
½ teaspoon salt
In a medium-sized frying-pan, melt the fat over moderate heat. When the foam subsides, add the onions and cook, stir-ring frequently, for 8 to 10 minutes or until they are golden brown.
Stir in the oatmeal and rolled oats and cook for 8 minutes, stirring constantly. Add the salt, cook for a further 2 minutes and remove the pan from the heat.
Turn the mixture into a warmed serving dish and serve immediately.