2-4 black and white pudding slices
brown bread slices
half a tomato
1 slice potato cake
Start off with a freshly-cut half grapefruit with a dusting of caster sugar, followed by a bowl of smooth porridge of oatmeal gently cooked in milk and served with an individual jug of cream.
After comes the rashers, sausages, and eggs, the lot served with scones and brown bread warm from the oven, honey, homemade preserves, fresh butter and a pot of tea.
For each person gently fry two sausages over low heat until well cooked through and golden brown on the outside. Also fry a couple of slices of each black and white pudding. Remove from the pan and keep hot.
Drain off the fat, as it is somewhat indigestible, and fry two rashers of bacon, having first cut off the rind. Now fry a couple of eggs in the bacon fat, spooning hot fat over the yolks to set them.
Fry a few mushrooms, half a tomato and a slice or two of potato cake each. Add a knob of butter if there is not sufficient bacon fat, but do not cook in butter alone as it burns at a too low a temperature.
A Little Irish Cookbook by John Murphy 1986