and is a traditional dish around Halloween time in the north west of Ireland, especially the counties of Cavan, Fermanagh, Leitrim and Donegal. Preparation of the dough requires squeezing excess moisture from the grated potato and combining with mashed potatoes and flour and seasoning with salt. The dough is formed into round dumplings known as "hurleys". The hurleys are dropped into a pot of boiling water and boiled for over half an hour, then removed and stored for later. When ready to be eaten, the hurleys are sliced and the slices are pan-fried in butter. Modern variations can include currants and raisins, or be served with cornflour sauce like steamed pudding. The traditional preparation known from 1854 Dublin University Magazine was made by mixing potato with either flour or oatmeal and adding animal fat or butter to form a cake. Potato graters were made from tin cans. With the addition of egg yolk, butter and milk, it is possible to roll the dough to 5/8 of an inch thick for cooking on a griddle. Boxty was most popular served with a smear of butter for tea but was also eaten for breakfast. St. Brigid's Day In Ireland St. Brigid is the patron saint of dairy and she is associated with milk, butter, ale, cheese and bacon. The tradition of St. Brigid may have roots in Ireland's pagan history and the pre-Christian "White Goddess" of Imbolc. Boxty is served for St Brigid's Day with other traditional foods like cross-shaped oat bread and Bride bannocks. Etymology Likely Irish, possibly from the Irish arán bocht tí meaning "poor house bread" or bácús meaning "bakehouse". See also References Irish cuisine Potato pancakes