Scoil: Drumkeelanmore (uimhir rolla 12525)
- Suíomh:
- Droim Chaoláin Mór, Co. Liatroma
- Múinteoir: Mary Mc Rann
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0208, Leathanach 406
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: Drumkeelanmore
- XML Leathanach 406
- 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
- Almost every farmer kills a pig once a year. The pig is tied with ropes and stuck in the heart with a knife. The blood is kept in a vessel. Boiling water is thrown on him and the hair is scraped off him. He is then cleaned and the puddings are step in water for two nights. The pig is then hung up for twenty-four hours. After that time he put into a box and the bones are taken from the flesh that is called griskens. He is then salted and put into a box for three weeks, After that it is bacon ready for use. There is always a role of lard, this is hung up in a dry place.The puddings are left for two days in salt and water. After that time they are washed. Oatmeal, pepper, onions, salt, spice and new milk are mixed.(leanann ar an chéad leathanach eile)
- Bailitheoir
- Mary B. Lynch
- Inscne
- Baineann
- Seoladh
- Na Loiste, Co. Liatroma
