School: Cluain Eich (roll number 9942)
- Location:
- Clooneagh, Co. Leitrim
- Teacher: Sr. Ó Donnabhair
Archival Reference
The Schools’ Collection, Volume 0219, Page 280
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- XML “Food - Boxty”
- XML “Food - Dumpling-Making”
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- (continued from previous page)grated and the water rung out of them. Then they are mixed with the boiled ones bruised flour and salt are added and the dough is made into cakes and boiled in a pot of boiling water with a plate on the bottom. During the boiling they are stirred to prevent sticking.
- First, potatoes are got, washed clean and peeled. Then they are grated and wrung through a coarse linen cloth. Then other potatoes are got, washed, boiled and peeled and also bruised. Then equal quantities of bruised and grated potatoes are mixed together, salted to taste and some people put a little caraway in it. Then it is mixed up with a little flour to dry it off(continues on next page)
