Bread
CBÉS 0205
Page 031
bottom of a "mug" or "porringer" (the porringer is made of tin-shaped like a mug and is still used in this area) flour and salt were added and the mixture made into a stiff dough. It was then spread into flat cakes, half an inch of a quarter inch deep, cut into quarters and put on a floured pan to bake. When cooked, butter was put on the potato-cake and this constituted a delightful meal.Boxty, boiled and baked was also frequently made.