School: Killasona, Granard (roll number 14300)
- Location:
- Killasona, Co. Longford
- Teacher: Bean Uí Ghaithbheacháin
Archival Reference
The Schools’ Collection, Volume 0764, Page 471
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- (continued from previous page)currants and raisins were added and all mixed to the consistency of a stiff dough with a little buttermilk. All was put was put into a greased oven and baked slowly for an hour. Then it was taken up and left to cool. It could be sliced and re-heated on the pan with butter or dripping and make a most appetising meal especially for breakfast.
For the dumplings the potatoes were grated as in the first instance but it was then squeezed quite dry in a calico or linen bag-a boxty bag- The dry grated potato was put in in a basin, to which was added an equal quantity of boiled mashed potato a little flour salt and a little milk. All was mixed with the hand, divided into small round cake or dumplings and dropped into a pot of boiling water. They were boiled from 1/2 to 3/4 hours. Then they were lifted out on a sieve and allowed to strain and cool. They could then be sliced and fried in(continues on next page)
