¹³Professor Michael O'Kelly took such experimentation even further while excavating a fulacht fiadh at Ballyvourney in Co. Cork. Using a 4.5 kg (10 lb) leg of mutton, he tied it inside a bundle of straw to keep out the muddy grit from the water. He then lowered the bundle of meat into the boiling water. (O'Kelly, Michael. "Excavations and Experiments in Ancient Irish Cooking-Places." The Journal of the Royal Society of Antiquaries of Ireland 84.2 (1954): 121-22)