School: Kilmore (roll number 13010)
- Location:
- Kilmore, Co. Leitrim
- Teacher: Eilís, Bean Uí Cheallaigh
Archival Reference
The Schools’ Collection, Volume 0204, Page 385
Image and data © National Folklore Collection, UCD.
See copyright details.
DownloadOpen data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML School: Kilmore
- XML Page 385
- XML “Goose”
- XML “Giblet Soup”
Note: We will soon deprecate our XML Application Programming Interface and a new, comprehensive JSON API will be made available. Keep an eye on our website for further details.
On this page
Goose (continued)
“First the goose is killed by cutting the large vein in the neck...”
(continued from previous page)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.
- Collector
- B.T. Corristine
- Address
- Killadiskert, Co. Leitrim
- Informant
- Mrs Pat Corristine
- Gender
- Female
- Age
- 50
- Address
- Killadiskert, Co. Leitrim
