School: Cortubber
- Location:
- Cortober, Co. Roscommon
- Teacher: Mary A. Burke
Archival Reference
The Schools’ Collection, Volume 0237, Page 098
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- (continued from previous page)I have often made boxty in this way and people who have eaten it vouched that it was fit for a king.
The Germans make boxty too but they cook theirs in boiling fat something after the fashion of cooking doughnuts. I know a parish not far from here and during the Autumn months and winter too the people make a weekly supply of boxty and fine strong people they are. The women with beautiful complexions etc. and the men strong and tall. You couldn't entice some of those people to eat roast beef or mutton if you died. Chicken is the only meat that appeals to them.
I asked my grandmother (RIP) why they didn't prefer soda-bread to boxty, as it is much quicker to make. Boxty is a very troublesome thing to prepare for the pot she told me that in her young days flour was 3/6 and 4/- a stone and that it was a very comfortable farmer indeed who was able to buy a 1/2 cwt of flour at a time(continues on next page)
