Scoil: Cortubber
- Suíomh:
- Corr an Tobair, Co. Ros Comáin
- Múinteoir: Mary A. Burke
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0237, Leathanach 097
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
Féach sonraí cóipchirt.
ÍoslódáilSonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Cortubber
- XML Leathanach 097
- XML “Local Cookey”
Nóta: Ní fada go mbeidh Comhéadan Feidhmchláir XML dúchas.ie dímholta agus API úrnua cuimsitheach JSON ar fáil. Coimeád súil ar an suíomh seo le haghaidh breis eolais.
Ar an leathanach seo
- (ar lean ón leathanach roimhe)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.(leanann ar an chéad leathanach eile)
