Meel and Créis
Créis is the Gaelic word for fat. It is pronounced ‘creesh’.
Meel and créis can be made using the dripping from a roast dinner, although traditionally it was made with fat rendered down from suet (the fat from around an animal’s kidneys). People living on farms and in townships would have made their own créis from the livestock they bred and slaughtered themselves. Beef fat was thought to be the best for cooking with, but créis could also be collected when curing ham.
- 2 oz of fat
- 1 cup of oat meal
- 1 medium onion, chopped.
Heat the fat in a pan. Add the chopped onion and fry it until soft. Add the meel and cook for a few minutes.
We recommend serving this as an evening meal with some griddle scones and soured milk – delicious!