Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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