Oats

"a grain which in England is generally given to horses, but in Scotland supports the people” - Dr Samuel Johnson

Griddle Oatcakes

4 ozs medium oatmeal
1 tablespoon of dripping
pinch salt
boiling water

Mix oatmeal and salt. Melt dripping, stir through the meal.
Add boiling water a little at a time to form firm consistency.

Roll out, dust with oatmeal approximately 1/4 inch thick.
Cut into desired shape and size.

Heat the griddle and place the oatcakes on it.
Turn each cake when the edge curls upwards.

Bannocks

4 ozs barley meal
1/2 milk
1 oz butter
salt

Heat the milk, butter and salt together. Sprinkle in the barley meal, stirring the while. Produces a paste of a soft consistency. On a board, press to required diameter. Cut, place on griddle till brown on both sides. Eat warm.

Skirlie

2 oz fat
1 medium onion
4 ozs oatmeal

Cook onion in fat. Add oatmeal to absorb fat and continue cooking till golden brown. Season with salt and pepper. Serve to accompany meat.

Brose

Put medium oatmeal into a bowl.
Pour over 1 cupful of hot water or hot milk.
Add a piece of butter and salt.

This was traditionally the quick and cheap way of producing breakfast.

Porridge

1 pint of water in large iron pot
4 ozs of medium oatmeal

Boil water. Sprinkle oatmeal into pot, stirring continuously with spurtle. Lower heat and simmer for about 30 minutes. Season with salt. Serve in wooden bowl. Sup with milk or cream using a horn spoon.