Boiled Boxty
Susan Maguire's Recipe

Ingredients:
4 dozen pink skinned potatoes
flour
salt

Equipment : Muslin , drawstring bag
Cusinart
"spinner" (see below)

Take 4 dozen medium size "Clare Pinks" potatoes (or another small, dense pink skinned potatoes). Divide them in half and boil 2 dozen in their skins until tender ...DO NOT overcook. Remove from heat and let cool. When cool, peel the skins
off and grate the potatoes . (Susan used a Cuisanart on "grate"). It can be hand-grated if one is a historical purist. Set this bowl of cooked, grated potatoes aside.

Take remaining 2 dozen raw potatoes and peel them . Cut into small
pieces and puree in the Cuisnart. You will have a thick, soupy
consistency. The liquid has to be removed from this mixture. In the old days, the mixture was poured in the muslin "Boxty bag" , tied tightly  then wrung out by hand and rolling pin until most of liquid was removed and contents had a crumbly , chalk-like texture.
Susan Maguire uses a small electric "spinner". This is the same as the spin cycle in a washer. and the bag with contents is spun until all
liquid drains out. (I used the spin cycle in my washer instead , which
worked as well.) MAKE SURE AS MUCH LIQUID AS POSSIBLE IS REMOVED or the dough will not set.

Remove the raw, dried Boxty and place in a large mixing bowl.
Add a few pinches of salt to this mixture and then add half of the
cooked, grated potato mixture to bowl also. Begin to add flour and knead all contents until it forms a dough that does not stick to your hands.

When the dough forms you can begin to knead it and shape in small, round cakes about 6" in diameter and 2" thick (Kind of shaped like a hockey puck). You should get about 6-8 cakes from mixture.

Set these aside and fill a large stock pot with water. Place a dinner
plate at the bottom of the pan to prevent the cakes from sticking to
bottom of pan.

When the water is at a full, rolling boil, slowly add the Boxty cakes to
it until all cakes are in pan. Do not cover pan. Allow to boil for 30
minutes Remove and place on waxed paper and cool at room tempature . When cool
wrap in plastic wrap and place in refrigerator and chill until the next
day.

With the remaining 1 /2 of the cooked potatoes you have left over you
can make potato cakes. Just add one egg, 2 TB of melted butter, 1/3 cup flour, a pinch of salt and knead into a dough, roll into ball and then flatten out and roll with rolling pin into a round flat circle. Cut into
triangular shaped wedges and fry in butter. Serve.

To serve and eat the boiled boxty. Remove the chilled boxty from
refrigerator and slice the cakes into small oval slices. Fry in pan with butter and one rasher(bacon ) for flavor until brown, crispy. Serve with eggs and rashers for breakfast.

Delicious!!! And it will stick with you all day.

By the way, the chilled boxty will keep for 3-5 days in refrigerator ,
if covered with plastic wrap.-

Submitted by Susan Richardson
Cloverdale, California from County Lietrim,"Sonny Ned" and Susan Maguire of Dowra