Scoil: Kilmore (uimhir rolla 13010)
- Suíomh:
- An Choill Mhór, Co. Liatroma
- Múinteoir: Eilís, Bean Uí Cheallaigh
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0204, Leathanach 325
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
Féach sonraí cóipchirt.
ÍoslódáilSonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Kilmore
- XML Leathanach 325
- XML “The Pig”
- XML “Bacon Curing”
Nóta: Ní fada go mbeidh Comhéadan Feidhmchláir XML dúchas.ie dímholta agus API úrnua cuimsitheach JSON ar fáil. Coimeád súil ar an suíomh seo le haghaidh breis eolais.
Ar an leathanach seo
- (ar lean ón leathanach roimhe)with the knife and puts a vessel under it to catch the blood. The blood is made into puddings. When she is dead she is washed with cold water first the boiling water is then thrown on. She is scraped with a knife until a single is not left on her. When this is done the pork butcher cuts the back of her hind legs and pulls out the sinews. He puts a rope in these and hangs her up by them. She is left hanging for 1 or 2 days and then is cut up into sides and salted. John Flynn and is son James Flynn, Corderry are the local pork butchers in this locality.
- 2 stones of salt,
11/2 ozs. of pepper,
1oz. of nitre,
1lb. of sugar.Method:-
The salt is broken finely and put in a box ready for the pork butchers when e comes. When he comes the pig is taken down and stretched on the table. First the head is taken off. Then they hit the back bone to level the pig on the table. Then they take out the side lard, the leg and foot,(leanann ar an chéad leathanach eile) - Bailitheoir
- Brigid Mc Loughlin
- Inscne
- Baineann
- Seoladh
- Cill an Dísirt, Co. Liatroma
