First the water was boiled and salted to taste. Then a quantity of Indian meal was shaken in, stirring at the same time with a wooden spoon to prevent lumps. When the mixture was the consistency of thick cream enough meal had been added.
Then it was kept boiling for an hour, stirring occasionally. It was served in deep wooden plates and eaten hot with a saucepan of milk.
- Dan Brosnan
- Shronebeirne, Co. Kerry