School: Clochar na Trócaire, Carn Domhnaigh (roll number 16821)
- Location:
- Ballylosky, Co. Donegal
- Teacher: An tSr. M. Beirín Ní Bhaoighill
Archival Reference
The Schools’ Collection, Volume 1114, Page 92
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- (continued from previous page)flattened out in a cake about a quarter of an inch thick, and then baked on a griddle.
2. Boxty :- The potatoes were washed and peeled then grated on a grater, which was made from a sheet of tin, holed with nails. This mixture was then put into a muslin bag and the water squeezed out of it. Flour and salt were added and it was made into a dough. Hot milk was added if the mixture was too dry. It was kneaded into flat scones and fryed.
3. Colcannon :- The same amount of cabbage and potatoes is kneaded. The potatoes are boiled and mashed and the cabbage well mashed. Some times a few onions were added, and boiled in the milk with plenty of salt and pepper. Sometimes it was fried.
