School: Crosserlough
- Location:
- Crois ar Loch, Co. an Chabháin
- Teacher: L. Reilly
Archival Reference
The Schools’ Collection, Volume 0993, Page 373
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- (continued from previous page)over it and it is flattened out until it is about half an inch in thickness and circular in shape.
It is left there for about half an hour to harden and then it is left (on), standing on a griddle before a turf fire to bake.
- First the potatoes are washed and in a pot with some water and hung over the fire until they are boiled
When they are sufficiently boiled the water is take of them and they are allowed to cool. When they are cool they are peeled and bruised with a pounder or a porringer.
Next flour and salt are mixed with the bruised potatoes.
Then it is spred out on the bread board into a circular shape.
When that is done it is divided into four equal parts and put on a pan to bake.
When it is baked it is nice to eat when it is hot with fresh butter or it is nice to eat when it is fried on the pan for breakfast in the morning
