School: Cortubber
- Location:
- Cortober, Co. Roscommon
- Teacher: Mary A. Burke
Archival Reference
The Schools’ Collection, Volume 0237, Page 097
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- (continued from previous page)and squeeze out all the water into a basin. Then mix the dry grated potatoes and the mashed together, add salt and carraway. Work in the flour and knead well. If not moist enough strain off the water of the grated potatoes and add the starch deposit which has settled from the water. Make into dumplings about the size of a small saucer and about 1 1/2 ins. thick, dredge with flour and boil in fast boiling water for about 3/4 hour. Then when boiled lift on to a dish and eat with fresh butter or sauce called brawhan by the old people that is a kind of white sauce sweetened something like an ordinary white sauce. The old people told me that a favourite sauce for the boiled dumpling boxty about 1837 was (Sowans) made from the freshly ground oats and much appreciated by the working men of those days. When cold this boiled boxty can be fried and is even nicer than when freshly boiled, but this is a matter of taste.(continues on next page)
