Title: Skirlie with mushrooms
 Categories: Vegetables, Side dish
      Yield: 4 Servings
 
      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.