| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
Breads, Irish |
8 |
Cakes |
INGREDIENTS
| 3 |
lg |
Potatoes |
| 1 |
c |
Rolled oats; uncooked |
| 1/2 |
c |
Butter; melted |
| 1 |
ts |
Salt |
|
|
Bacon fat |
|
|
Source: Irish Country Cooking by Malachi McCormick, 1988 |
|
|
posted by Grant Ames |
|
|
Fidonet COOKING echo |
INSTRUCTIONS
Bring a pot of water to a boil. Dump in the unpeeled potatoes and boil
until tender. Mash them. Allow them to cool for about 10 minutes, and mix
in the oats to form a soft dough. Add the melted butter and salt and mix in
well. Roll out on a floured surface to about 1 inch thickness, and then
cut out with a 2 inch round biscuit cutter. Fry in a little bacon fat until
golden brown on both sides.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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