School: Áth Dúna, Gleann an Phréacháin, Mainistir Fhearmuighe (roll number 12542)
- Location:
- Chimneyfield, Co. Cork
- Teacher: Seán Ó Duinnshléibhe
Archival Reference
The Schools’ Collection, Volume 0382, Page 255
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- (continued from previous page)255Indian Meal Stirabout.The Indian meal was first imported the years of Famine.To prepare this dish. A pot of spring water was boiled and a few measures of Indian meal added to the size of the pot and the required thickness required for the stirabout. The contents were stirred frequently with a stirabout stick. A little salt was added for flavour, and a cup full of flour to make the stirabout rich.It required from 2 to 3 hours to cook.
The Tay.When tea was first introduced some country folk boiled the leaves in a pot, then threw away the water and eat the leaves.Neighbour so and so learned from somebody to drink the water and so after a time all found the right method.Tea was a rarity at Xmas and Easter and everyone did not possess a kettle. One kettle supplied the needs of four or five families in turn.[When a vessel (jug etc) leaked the old people made a plaster of curds (gruth) and lime and applied it to the leaking vessel. When this hardened it acted effectively]
