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School: Kilmore (roll number 13010)

Location:
Kilmore, Co. Leitrim
Teacher:
Eilís, Bean Uí Cheallaigh
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The Schools’ Collection, Volume 0204, Page 326

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The Schools’ Collection, Volume 0204, Page 326

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  1. XML School: Kilmore
  2. XML Page 326
  3. XML “Bacon Curing”
  4. XML “Black Puddings”
  5. XML “The Lard”

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  1. Bacon Curing (continued)

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    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.
    Transcribed by a member of our volunteer transcription project.
    History Edit

  2. Black Puddings

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    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.
    Transcribed by a member of our volunteer transcription project.
    History Edit

  3. The Lard

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    Topics
    1. activities
      1. economic activities
        1. trades and crafts (~4,680)
    2. products
      1. food products (~3,601)
    Language
    English
    Collector
    Tessie Mc Loughlin
    Address
    Killadiskert, Co. Leitrim