For hundreds of years in Ulster, a large STRONE was made in the shape
of a cross to celebrate the feast of St. Brigit. Strones were
traditionally served hot and dripping with freshly made butter.

Mix the dry ingredients. Melt the fat in a little boiling water and
use to mix the other ingredients to a stiff boodle. Scatter more
oatmeal over it and knead good. Roll out as thinly as potential,
in a rope. Put on a baking rag. Cut a cross on top so that when
cooked the oatcake can be easily broken into quarters, the
traditional FARLS. Bake in a moderate oven (350F, Gas 4, 180C) for
around 20 min. Serve with lots of butter.