School: Kilmore (roll number 13010)
- Location:
- Kilmore, Co. Leitrim
- Teacher: Eilís, Bean Uí Cheallaigh
Archival Reference
The Schools’ Collection, Volume 0204, Page 326
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- XML School: Kilmore
- XML Page 326
- XML “Bacon Curing”
- XML “Black Puddings”
- XML “The Lard”
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- Transcription guide »
You are not logged in, but you are welcome to contribute a transcription anonymously. In this case, your IP address will be stored in the interest of quality control.By clicking the save button you agree that your contribution will be available under the Creative Commons Attribution-NonCommercial 4.0 International License and that a link to dúchas.ie is sufficient as attribution. - First you clean the puddings thoroughly inside and out side. Then you spill the blood into a basin and mix very well, add pepper, salt, chopped onions, oat meal, and new milk. Mix all together and pour into the stomach bag and sew the holes in the stomach and then put the rest into the small puddings tied in foot lengths and boiled for an hour.
- The lard is taken off by the pig-killer. He needs a very sharp knife to take off the lard because if the knife cut the bacon it would rot. On this account he takes off as much as he can with his hands. He keeps the lard rolled as he takes(continues on next page)
