Book of Days Tales

Reek Sunday (Irish: Domhnach na Cruaiche), Garland Sunday or Crom Dubh Sunday (Irish: Domhnach Crom Dubh) is an annual day of pilgrimage in Ireland.  On the last Sunday in July, thousands of pilgrims climb Ireland’s holiest mountain, Croagh Patrick (764 m) in County Mayo. It is held in honor of Saint Patrick who is said to have spent forty days fasting on the mountain in the 5^th century. Masses are held at the summit, where there is a small chapel. Some climb the mountain barefoot, as an act of penance, and some carry out ’rounding rituals’ which were formerly a key part of the pilgrimage. This involves praying while walking sunwise around features on the mountain: seven times around the cairn of Leacht Benáin (Benan’s grave), fifteen times around the circular perimeter of the summit, seven times around Leaba Phádraig (Patrick’s bed), and then seven times around three ancient burial cairns known as Reilig Mhuire (Mary’s cemetery). Until 1970, it was traditional for pilgrims to climb the mountain after sunset.

Boxty is a classic County Mayo dish.

Ingredients

750 gm peeled potatoes
350 gm self-raising flour
60 gm butter, melted
1 tsp baking powder
salt and white pepper
milk or buttermilk to mix

Instructions

Divide the potatoes in half and boil one half in salted water until cooked. Grate the remaining half into a clean tea towel and wring out the liquid. Drain the boiled potatoes and mash them.

Mix the grated and mashed potatoes together and add the flour and baking powder.

Melt the butter, stir in and mix to a soft dough, adding milk or buttermilk to moisten.

Pre-heat the oven to 200°C/390°F.

Place the dough on a floured surface and knead gently. Shape into four flat, round cakes and mark each with a cross. Brush with little milk to glaze and place on a greased baking tin. Bake for 25/30 minutes or until well risen and golden brown.

Divide the boxty into “farls” along the cross.

Serve warm and buttered.