Food & DrinkManx Life 19th Century Food & Drink by Bernadette Weyde July 11, 2014 by Bernadette Weyde “On Sundays we used to have Manx broth, porridge and milk, potatoes and herrings, and in the morning sollaghyn for breakfast, which was made of porridge and meat broth. On… 0 FacebookTwitterPinterestWhatsappEmail
