Scoil: Kilmore (uimhir rolla 13010)
- Suíomh:
- An Choill Mhór, Co. Liatroma
- Múinteoir: Eilís, Bean Uí Cheallaigh
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0204, Leathanach 327
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 327
- XML “The Lard”
- XML “The Pig's Bones”
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)it off. A fat pig has the most lard. The evening the pig killer comes to kill the pig he brings two pieces of pointed sticks to keep the pig opened and to get the lard dry and firm.
To render fat: Place in a slow oven and reduce to a liquid. Pour off into jam pots, cool and cover. This rendered fat will keep good for a long time if stored in a dry place. It is quite white when rendered properly.
- When the bones are taken out of the pig they are put in another box with a certain quantity of pepper, nitre and salt rubbed in. Before cooking they are put in water and boiled to take the salt out of them. Then they are boiled in another water for an hour. Oatmeal or flour is blended to thicken the soup. The different bones in the pig go by different names as the saucer bones, the black bone and the ribs. The best bone for soup is the black bone. The pig’s feet make good soup also. Supplied and written by Brigid McLoughlin Killadiskert
- Bailitheoir
- Brigid Mc Loughlin
- Inscne
- Baineann
- Seoladh
- Cill an Dísirt, Co. Liatroma
- Faisnéiseoir
- Brigid Mc Loughlin
- Inscne
- Baineann
- Seoladh
- Cill an Dísirt, Co. Liatroma
