School: Slieverue (roll number 12476)
- Teacher: John Carey
Archival Reference
The Schools’ Collection, Volume 0844, Page 211
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- (continued from previous page)it was eaten with butter milk "commonly" out of the pot with wooden spoons.
Tea was practically unknown and was used as a luxury especially at Christmas and Easter.
The usual dinner of the poorer classes was potatoes salt and buttermilk and a high dinner consisted of cabbage and pigs-heads or corned beef.
Some seem to have heard of Boxty Bread and Flummery being used. The Lenten fast was made more vigoros and "black" tea and dry bread was the meal. In later days the tea was often coloured with flour or oatmeal.
A fasting meal was often made by making a light oatmeat gruel, flavoured with pepper and salt & sometimes the green tops of onions.
- Collector
- Sean Mac Fhiachra
- Gender
- Male
- Occupation
- Múinteoir
