School: Clochar Lughbhaidh, Bundobhráin (roll number 14531)
- Location:
- Bundoran, Co. Donegal
- Teacher: Siúracha Naomh Lughbhaidh
Archival Reference
The Schools’ Collection, Volume 1026, Page 027
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- XML School: Clochar Lughbhaidh, Bundobhráin
- XML Page 027
- XML “Bread”
- XML “May Eve Customs”
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- (continued from previous page)in a pan or in a pot oven and when baked, fried in gravy, and served up hot with butter. This bread was considered very healthy. Stampy is another name for boxty. This is how oaten cake was made. Some oaten meal was put in a wooden disk. This meal was first sifted and the coarse part removed. This made the cake finer and more palatable. The coarse part was used in the making of stirabout or given to the fowl. A little salt was mixed with the meal and sometimes butter was rubbed in through the meal to make the cake softer. Lukewarm water was poured in to make a dough. This dough was formed into a cake about ¼ inch thick. This cake was baked against a griddle, before a clear fire and turned and moved till thoroughly baked. This was allowed to cool and eaten with butter.
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