a soft time. On one occasion her husband took in two wandering or 'tramp tailors' so Peggy was at her wits' end how she'd feed them. She knew all about boxty but wringing it was too hard a task to suit Peggy's taste. So far so good, she grated it; a whole creel of potatoes, threw the whole grated stuff into a bag all in the one. & clapped it between two very large stones till next day. Then being well dried, she boiled it without any flour (this class of boxty becomes very black) She put all the dumplings of boxty into a box and so kept on using them (aye, as much as must do for three months all together) I assure you at the end of a week the tailor's were gone as they could see Peggy lifting up the boxty by the fur on top.
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Now Peggy was shrewd in many ways. She had ducks, geese etc., which naturally lost feathers in the "slough" something [?] [?]

used in the farmers houses.
"Boxty" was made in most houses, and is still made in some. It was made in two ways. In both cases the potato was first scraped into a pulp. The pulp was then mixed with flour and made into small cakes. These were either baked on a pan like little oat-bread or else boiled in water. This latter method was considered a more dainty method of cooking the boxty than baking it. The boxty was regarded as food that had great staying powers in it. Men going on long journeys to fairs or markets generally laid in a good foundation of boxty in the morning. It was certainly more substantial and had greater staying powers than the present day meal of white bread and tea.
Potato bread is fairly common It is made by breaking up boiled potatoes and mixing them with flour into a cake which is then baked on an open pan for some minutes.

were frequently turned from side to side until baked. Boiled boxty or Boxty Dumplings. The process was the same as for baked boxty only no mashed potatoes were added. The squeezed pulp was mixed with a little flour and salt only and then made into small cakes about six inches in diameter and an inch and a half thick and were coated with flour on both sides, and then put into a clean piece of cloth or old flour bag, tied, and put into a pot in which water was boiling and allowed to boil slowly for a few hours. Then they were taken up, one by one and placed on a dish and served with hot milk and sugar to which was added a little butter. This was poured over them and then they were cut in slices and eaten. The olden people usually ate it with butter being more palatable for them than if eaten with sugar and milk.
Boxty bread was, and is still, considered a treat.

bread called "boxty" and it is very rare and thought much of now-a-days and very few know how to make it. The old people had a song about the "boxty" and one of the best old Irish reels.
"Three pans of boxty baking every day.
What good is boxty without a cup of tay (tea)"

Raw potatoes are used for making boxty. They are washed and peeled. Then they are grated on a grater. The grater is a semicircular piece of tin with holes bored all over it. It can be bought from a tinsmith for a few pence or it can be made in the home from a flat piece of tin. Usually large sized potatoes are used for boxty as they are handy for grating.
There are two kinds of boxty, oven and pan. For oven boxty the water is squeezed from the grated potatoes with a piece of muslin. Then flour is added, currants and carraway seed if you wish and salt. It is mixed and formed into

Boxty is made from potatoes. First they are washed. The skins are taken off them with a knife. They eyes are taken out of them also.
After this they are grated with a grater. When they are grated they are put into a fine white cloth to take the water from them. The potatoes are put into a dish. There is a plateful of flour put into the dish also and a spoonful of salt.
The flour and potatoes are wet with buttermilk. After this they are mixed with a spoon into dough. Then it is called boxty. The boxty is put on the pan and put on the fire to bake. It is left there for about ten minutes. Then the boxty is turned upside down. It is left on the fire for ten minutes more until it is baked. This

The way boxty is made is with potatoes and flour. There are three kinds of boxty. Dumplings, boxty loaf and pancake boxty. For dumplings raw potatoes are peeled and grated and wrung. Boiled potatoes are mixed in along with it and some salt and flour. It is made into dumplings. They are put down in a pot of boiling water. They are put out on a dish when they are boiled. They are left boiling for two hours.
Oaten bread is made with meal and water. A plate of meal is got and put into a basin and a mug of hot water is got. The meal is mixed with the water. A big bannock is made of it. It is then put on a bread-iron to bake. It is left at the fire until it is baked. People never ate meat much long ago. Bull calves were always sold when they were young. They were sold to the butcher who sold out the veal to the people.

Boxty was made from new potatoes and flour. The new potatoes were peeled and sliced + were then ground finely in a "boxty grater". Flour + buttermilk were then added and the contents were baked on a griddle.Boxty Graters were made and sold by travelling tinkers.Boxty was Halloween dish some forty years ago in the Broomfield district of South Monaghan.

Long ago Boxty was made from potatoes. The way it was made was get potatoes and peel them. Then get the grater, and nail it to a piece of a board, put it in a crock, and grate the potatoes into the crock. When the crock is full get a piece of strong calico and put the grated potatoes into it. Then sqeeze the water out of them until they are white. Then put them out on a bread-board and put flour on it, then knead it, put it on the griddle and bake it.
There was a man who lived between Shercock, and Knockbride, he was called Boxty Wallace. He had a machine for making Boxty. The people went to him with their potatoes, and he made the Boxty for them.

griddle. The griddle would be placed before the fire, and the head was baked in this way. The oaten meal was mixed with flour and then placed on this iron bread iron which was about the breadth of an ordinary pan. Boxty was often made; round boxty made like a loaf was called "boxty dumplings".Boxty : Peel raw potatoes. Grate them on a grater into a tub or crock. Put grated potatoes into fine linen bag and squeeze juice out of them. From this juice people got starch. When juice is removed from pulp, the pulp left in linen bag is put into basin. Flour is sometimes added to make it firmer. A little salt is added and water to moisten. Then same process is followed as in baking a cake.

Boxty
Boxty was commonly used fifty years ago. During the digging of the potatoes the very large ones were left on the side of the ridge. They would be selected for making boxty, and would be preserved for a feast if it was near a feast time.
The first thing is to wash them well. Then some people peel them and others don't. Then they are grated on a grater. Then they are wrung in a linen cloth usually. Then it is put out on a table and a little flour is added, along with a couple or three boiled bruised potatoes, and it is spread out on the table and if you like it can be cut in farls and cooked on either a pan or a griddle. It is an old proverb that the boxty is no good if the butter is not running out at the elbows.

also Indian meal instead of flour was used in making the dough. People still retain the custom locally of making boxty at Hallow Eve. The new boxty however is quite soft and very nice to eat but long ago "Boxty cart-wheels" were made on the pan (very few families had ovens). When "boxty cart-wheels" were made it took a very sharp knife to cut them because they were very hard.
Oaten bread was largely eaten. This was made by wetting oat-meal with just enough water to make it stick together. It was rolled out with a bottle to about half an inch thick and was baked standing on a grid iron in front of the fire. A cake of oaten bread was usually made in the evening and left to "dry out" in front of the fire.

On this night, the old people used to have colcannon, boxty and tea for supper. Colcannon was made by mashing boiled potatoes and adding new milk. Boxty was a kind of bread made from potatoes and (bread) flour.
On this night the young people used to "dress up" to prevent their being known. The boys used to be dressed as girls and the girls as boys. The would go into some neighbour's house and steal the cake of boxty. Then they would go to some other house, make tea and eat the boxty.
The souls in Purgatory were supposed to be let loose on this night so as to return to the homes of their living relatives. Many of the old people would not bolt the doors on this night. The hearth would be cleanly swept, a fire left burning and a supper left ready for the dead.

In olden times the people used not like to get married in the month of May because they thought it was an unlucky month. It was an old custom to wear “something old and something new, something borrowed and something blue.” “Boxty in the griddle, boxty in the pan. If you don’t eat boxty you can’t get a man.” They used to have a great deal of...

Boxty is choosen as a pleasant meal at the period of the digging of the potatoes. A few grown up girls of the neighbourhood generally gather into the cottage of an old woman. The potatoes are procured, which if slightly decayed are said to make the sweetest boxty. The potatoes are thoroughly washed and peeled. The "scraper" is then got and the potatoes are scraped, the paste been put into a vessel. Flour, salt, and milk are then added to the paste, and the ingredients are mixed together. The pan is then greased and a sufficient amount for a cake is placed on it. When this cake is placed is baked, another one is put down and so on until all the boxty is baked. Then the

Bread
How to make BoxtyThere are two kinds of boxty - boiled boxty and baked boxty.Boiled Boxty -
Wash and peel potatoes, the grate them with a grater into a clean basin. Put the pulp into a muslin cloth and wring the water out of it. Then put it on a dish and mix with flour and salt. Roll it into thin cakes. Put into a pot of boiling water and boil for about an hour, keeping them stirred all the time. They can be eaten hot or let cool and sliced and fried in lard.Baked Boxty -
Peel and wash the potatoes, then grate them into a clean basin. Mix the pulp with flour and roll it out into thin cakes. Baked in a well greased pan for about fifteen minutes.Written by Kathleen Davey, Tubbercurry

"Boxty Bread" is made of potatoes. The potatoes are washed and peeled, then the eyes are taken out of them. They are then grated and put into a cloth and the juice squeezed out of them. The potatoes are then turned into a pan and kneaded with a little flour. It is then flattened out and cut into squares and put on a griddle to be baked. When it is baked it is taken up and a good deal of butter is put on it, and it is eaten by the people of the house, while it is yet quite hot. "Boxty" or "Buck Bread" it is locally called. November night used to be one great night for the job. All the boys and girls collected in one house and got to work to prepare "feast". I believe it would be as easy to put your teeth through a piece of board as through the "Boxty".

Long ago the old women used to make oaten bread on water. They used to leave it against a stand opposite the fire to bake. They used to make yeast out of potatoes and they used to put it in the flour cakes and they used to hang is over the fire on a pan with two ears. When they used to be making boxty they would grate potatoes and mix boiled potatoes through the boxty and they used to make it on a "griddle". They used to make special bread, called Boxty dumplings made in oaten gruel and eat potatoes with it. They used to make enough bread to do them for the whole week. They used to make their own flour at home with the quern. The old people used to put the sign of the cross on the cakes.

We make a boxty loaf every two evenings for the next mornings' breakfast. It nearly always does two mornings. First I get about 15 good sized potatoes. Then they are washed and peeled thoroughly. Then they are grated in a basin with a grater. When they are grated they are mixed with three handfuls of flour and a pinch of salt. The oven must be well greased and real hot when one is putting in the boxty. It is left down to bake for about two hours. It is warmed on the pan for the next mornings breakfast with some lard or bacon. We call it Father Killduffs (RIP) boxty loaf because it was he who gave us the recipe.

In olden times the people of Ireland made boxty bread. I do not know why it was called "boxty" but here is the way it was made. The people got a dozen or more of potatoes and peeled them, cut them and ground them. Then they squeezed them and put flour, soda and salt on them and mixed them up. Afterwards they put buttermilk on them and mixed it up again. Then they put it on a pan on the fire and baked it. The hard-working farmers considered they got no breakfast or tea if they did not get a piece of boxty bread.