[Sca-cooks] Goetta....was RE: have you heard of this food item?

[Elaine Koogler]

I can't locate my favorite Scottish cookbook, but I dug up one called"The
Scottish Kitchen" that was first published in 1929.  The recipes compare
well with the ones from the other book, published by the Rural Home Women's
Association in Scotland.  But this one has a recipe for Skirlie or
Skirl-in-the-Pan (from the sound that butter makes when put into a hot
pan).

Ingredients are oatmeal, suet and onion.

Chop two ounces of suet finely.  Have a pan very hot and put in the suet.
When it is melted, add one or two finely chopped onion and brown them well.
Now add enough oatmeal to absorb the fat--a fairly thick mixture.  Stir well
till thoroughly cooked (a few minutes).  Serve with potatoes.

The book says that the recipe was "collected" in Morayshire...but as it is
served over potatoes, is probably not period, at least not in this
iteration.  I would suspect that it has period antecedents at least.

Kiri

On Wed, Sep 9, 2009 at 11:13 AM, Anne-Marie Rousseau <dailleurs at liripipe.com
> wrote:

> Hey all from Anne-Marie
>
> This Goetta sounds a lot like "Skirley", something that was an SCA standard
> breakfast fare some years ago. I was told it was "traditional scottish",
> and
> it consisted of frying up some bacon or sausage in a pan, clearing out most
> (but not all) of the grease) and then carmelizing some onion and pan frying
> whole oats. It was tasty, and often served with "athol brose" (soaked
> oatmeal, honey and cream with a tot of whiskey), sort of a caudle. Supposed
> to cure hangovers and let you fight all day, I was told.
>
> This was long long ago and I have no idea where the recipes came from
> except
> from the cast iron skillet of some certain ladies :)
>
> --Anne-Marie
>
> -----Original Message-----
> From: sca-cooks-bounces+dailleurs=liripipe.com at lists.ansteorra.org
> [mailto:sca-cooks-bounces+dailleurs <sca-cooks-bounces%2Bdailleurs>=
> liripipe.com at lists.ansteorra.org] On
> Behalf Of Ginny Beatty
> Sent: Wednesday, September 09, 2009 7:51 AM
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] have you heard of this food item?
>
> Goetta is a Cincinnati / Northern kentucky staple. It's origins seem
> shrouded in history. Not really German per se, though some people
> claim that it was brought to Cincy by German immigrants. It is a close
> relative to the Pennsylvania Dutch scrapple. It's a meat and pinhead
> oats mix, vs. scrapple, which has meat bits and cornmeal and flour.
>
>
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