NOT rolled oats. We use a mixture of Scottish pinhead oats and
medium Scottish porridge oats. Check your grocer's Health Foods department
for Bob's Red Mill Natural Grains.
Bob's Red Mill Scottish Oatmeal.
Bob's Red Mill Steel-Cut Oats.
Also, look for McCann's Irish Oats, in a large white tin can. These are
the same as Scottish pinhead oatmeal.
If you can't find proper oats,
Email me. These kinds of oats
are widely available in the Milwaukee area, and I'd be glad to mail you some.
As a last resort, put some dry, uncooked rolled oats in a blender or a
food processor and whirl until they have the texture of a coarse meal.
You might want to cut back on the amount of fat in this recipe, but some
fat is necessary for the correct consistency. We use imported English
You can probably substitue Crisco.
If you want to use real suet, get it from the butcher and shred it
in a food processor or using one of those old-fashioned kitchen graters.
We use one of those old-fashioned, hand-cranked meat grinders. We make
two passes through the grinder, one with the coarse blade and one with
the fine blade.