Scoil: Kilmore (uimhir rolla 13010)
- Suíomh:
- An Choill Mhór, Co. Liatroma
- Múinteoir: Eilís, Bean Uí Cheallaigh
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0204, Leathanach 326
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 326
- XML “Bacon Curing”
- XML “Black Puddings”
- XML “The Lard”
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)the back bone, the ribs and all other bones. Then the pig is cut into four quarters and the sat is rubbed into the sides on the table. The upturned lid of the oven is put on the fire and the pepper and nitre warmed and shaken on the sides. As the sides are put into the box the sugar is shaken on them. The head is split in halves and the brains taken out.
- Conas tras-scríobh a dhéanamh » Níl tú logáilte isteach, ach tá fáilte romhat tras-scríobh a dhéanamh go hanaithnid. Sa chás seo, déanfar do sheoladh IP a stóráil ar mhaithe le rialú cáilíochta.Má chliceálann tú ar an gcnaipe sábhála, glacann tú leis go mbeidh do shaothar ar fáil faoi cheadúnas Creative Commons Attribution-NonCommercial 4.0 International License agus gur leor nasc chuig dúchas.ie mar aitreabúideacht.
- Bailitheoir
- B.T. Corristine
- Seoladh
- Cill an Dísirt, Co. Liatroma
- 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(leanann ar an chéad leathanach eile)
