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had killed, to a proper place, where there was plenty of wood and water; there they kindled great fires, into which, their way was, to throw a number of stones, where they continued till they were red hot; then they applied themselves to dig two great pits in the earth, into one of which, upon the bottom, they were wont to lay some of these hot

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stones as a pavement, upon them they would place the raw flesh, bound up hard in green sedge or bulrushes; over these bundles was fixed another layer of hot stones, then a quantity of flesh, and this method was observed till the pit was full. In this manner their flesh was sodden or stewed till it was fit to eat, and then they uncovered it; and, when the hole was emptied, they began their meal."[1]

  1. Keeting History of Ireland (ed. O'Connor, Dublin, 1841), i. P. 293.