First a quantity of Indian meal was put into the lossed and wet with boiling water. It was then kneaded well using a little flour to keep the hands fit for kneading.
It was then made into the shape of a cake and cut into eight parts. Each part was called "a pointer".
It was then put on a hot, greased griddle and left to bake for 10 min or so.
When baked it was about a quarter of an inch in thickness. It was very healthy bread and those reared on it went into the grave with a mouth full
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- Mrs Brosnan
- Shronebeirne, Co. Kerry