School: Corlis

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1. Food in Olden Times (continued)

   

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   to the wall and were raised and lowered as required.
   Some of the tables are still used in small houses. The oatmeal was kept in chests near the kitchen fire and some of the chests are still in use and are passed on from one generation to another. The bacon was hung on a nail on the hob and was sweetened and dried by the heat of the peat fire. The bacon was fried on a pan hung over the fire and the grease was used for dressing cabbage and other vegetables.
   Soda bread baked in a pot oven covered with glowing peat was usually eaten hot; but some people ate it cold so that the bread would have more outcome. Oatmeal bread baked on a gridiron in front of the fire was eaten by the school children and was carried in their pockets. Boxty was made from grated potatoes for Hallowe'en and pancakes of new milk and flour were made at Shrove or when a friend who called unexpectedly. Butcher's meat was hardly ever seen; and a hen or a chicken was sometimes killed to entertain a visitor. Salt herrings were very much used during Lent and on fast days; but fresh fish were never seen except perch or pike caught by some member of the household. Cabbage and

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   Transcribed by a member of our volunteer transcription project.

   History Edit

   Topics

   1. products
      1. food products (~3,601)

   Language

   English

   Collector

   Eugene O' Reilly

   Gender

   Male

   Address

   Legaland, Co. Cavan

   Informant

   Thomas O' Reilly

   Gender

   Male

   Age

   62

   Address

   Legaland, Co. Cavan