School: Lúbán Díge (Bodyke)
- Location:
- Bodyke, Co. Clare
- Teacher: Bríd, Bean Uí Chadhla
Archival Reference
The Schools’ Collection, Volume 0591, Page 314
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- (continued from previous page)The goose is cooked as follows:
In the oven the goose is place half full of cold water. It is hung over the fire and let boil for half an hour, gently.
It is next placed on a brand which is an iron triangle with coals under it.
The cover of oven is covered also with coals (red). Every quarter of an hour it is basted. To have it an nice flavour there are thick pieces of bacon put on top. It is cooked when the goose is a deep brown roasted colour.
Some people have parsnips or turnips cooked with the goose and they have a very nice taste.
They have also a bit of bacon and cabbage and potatoes. This is the usual dinner. The giblets which are the wings, feet, head and neck are cooked also in the oven with the goose.
The gravy is used sparingly because if the goose is very fat, it is extra grease and some do not like it.
Many people have a turkey but as I said the commonest dinner is the goose.
The after course is rice cooked in a large pot oven made first on water(continues on next page)
