School: Féith Mhór
- Location:
- Feamore, Co. Roscommon
- Teacher: Nóra Bean Uí Shúilleabháin
Archival Reference
The Schools’ Collection, Volume 0268, Page 252
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- On Michaelmas night a bread called "boxty" was made by rasping or grating raw (first washed and peeled) and mixing them with flour and salt and baking it on a griddle. This bread was very appetising when eaten with fresh butter. The grated potatoes were sometimes mixed with milk, salt, and flour, and made into a pancake, and this was also palatable .Oaten breads was very much used also, made with oatmeal, salt, and water and baked hard. Another kind of bread called "stampy" was a special feast for Michaelmas night in Baera(?) A saucepan was got, and the bottom taken out of it, and the tin straightened out.Then they got a nail and hammer and punched holes all over it, and then a home made grater was made. Then they scraped potatoes into a wooden pail. The pulp was then put into a cloth, and the water squeezed from it.The dry pulp was then made into a thin cake with a little salt, and baked on a griddle. It was eaten hot with butter and new milk
