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

[Anne-Marie Rousseau]

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=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.