Scoil: Carraig Áluinn (uimhir rolla 16.474)

Ar an leathanach seo

1. Foods - Boxty (ar lean)

   

   Roinn Roinn Postáil

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   formed between both hands. If the material was found to be too dry a little warm milk was added. Sometimes some "chives" (pron. shives) were added to the milk and also some cloves, or a little grated nutmeg.

   Margin Note
   Narrator here confuses making of colcannon with making of boxty. "Chives " & milk are used in colcannon sometimes
   [?]

   On the fire was a large iron pot almost full of boiling water. The dumplings were slipped into the water, one by one, care being taken not to scald the hands while doing so. The lid was put on and the pot was left to boil until the dumplings were cooked. A test was made, from time to time, by taking out a dumpling with a toasting fork to see if sufficiently cooked. When cooked the dumplings were removed and heaped upon a large dish. Generally 10 or 12 dumplings were cooked and sometimes as many as 17 or 18. The quality was generally better when a small number was made.
   When the boxty had cooled somewhat tea was made, the dumplings were sliced up, some butter put upon them and a hearty meal was made. Very often the boxty was not taken till breakfast next morning. In its cold state it was sliced up and the slices were put on the pan where some bacon had been fried. Sometimes butter was put on the pan and the slices heated in the melted butter. When

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