Scoil: Kilmore (uimhir rolla 13010)
- Suíomh:
- An Choill Mhór, Co. Liatroma
- Múinteoir: Eilís, Bean Uí Cheallaigh
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0204, Leathanach 385
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 385
- XML “Goose”
- XML “Giblet Soup”
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
Goose (ar lean)
“First the goose is killed by cutting the large vein in the neck...”
(ar lean ón leathanach roimhe)making feather beds. The goose is opened and cleaned out. She is then washed and hung up for a few days. When the goose is ready to cook a hot oven is obtained and the goose is put in and covered with meat. The goose must be kept at a moderate heat and must have coals under and over. From one and a half to two hours it takes to cook. For cooking a goose or a turkey it takes one hour to every year. When the goose is cooked it is a brownish colour. The goose is always stuffed. Mashed potatoes, flour, salt, pepper and onions are usually what she is stuffed with. Sometimes she is stuffed with bread-crumbs.
Supplied by Mrs McLoughlin, Killadiskert 50years
Written by Tessie McLoughlin, Killadiskert
- Giblet soup is very nice. It is made from the greháns of the goose. The greháns are the gizard, the heart, the liver, the wings, the neck. They are boiled in water with oat meal and onnions. They make a lovely soup.
- Bailitheoir
- B.T. Corristine
- Seoladh
- Cill an Dísirt, Co. Liatroma
- Faisnéiseoir
- Mrs Pat Corristine
- Inscne
- Baineann
- Aois
- 50
- Seoladh
- Cill an Dísirt, Co. Liatroma
