School: Kilmore (roll number 13010)
- Location:
- Kilmore, Co. Leitrim
- Teacher: Eilís, Bean Uí Cheallaigh
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- XML School: Kilmore
- XML Page 385
- XML “Goose”
- XML “Giblet Soup”
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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- 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.
- Collector
- B.T. Corristine
- Address
- Killadiskert, Co. Leitrim
- Informant
- Mrs Pat Corristine
- Gender
- Female
- Age
- 50
- Address
- Killadiskert, Co. Leitrim