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| Barleymeal - Potato
Bonnags |
"Every Monday morning we
would carry the weeks grub from home with us in a wallet slung round our necks
- something after the shape of a shepherds purse. We would have about a pound
of butter in a round wooden screw-capped box. Some would take oatcakes made in
very thick quarters, and baked as hard as hard over the fire. My mother would
be giving me little bonnags of barleymeal and potatoes kneaded well together,
baked in a pot-oven". *
4 oz. Freshly
Mashed Potatoes
6 oz. Barley
Flour
1 1/2 oz. Melted
Butter
Pinch of Salt
Milk to Mix
Mix together
the flour, salt and baking powder. Rub in the fat very thoroughly. Add the
potatoes and mix in lightly. Knead to a soft dough with cold milk. Turn on to a
floured board, roll or pat out half and inch thick.
Cut into rounds and place on a greased baking
sheet.
Bake in a hot oven for about fifteen
minutes.
* Roeder, C. (1904) manx Notes
and Queries
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