Traditionally boxty was made on the griddle, with the starch from raw potatoes, mash from boiled potatoes and salt. Gradually the method changed to boxty boiled in a pot, boxty fried on a griddle or in a pan, and boxty baked in the oven.
Flour was added to pan boxty, then milk and bicarbonate of soda to form a batter that could be cooked like a pancake.
Flour was also added to baked boxty along with butter or lard or bacon fat, seasoned, and shaped into farls.
Drummully Boxty is made with potatoes and salt, and boiled.
It is cut and fried, baked or grilled.
- 500 g rooster potatoes, peeled, grated and squeezed to release liquid
- 500 g rooster potatoes, boiled, skinned, mashed
- 10 g salt
- Water, for boiling
When the hard starch has separated, pour away the clear liquid, and quickly add to the mashed potatoes, season. Shape into large dumplings, 8 cm in diameter at the round end, and boil for 20 minutes