Scoil: Bailieboro (C.)
- Suíomh:
- Coill an Chollaigh, Co. an Chabháin
- Múinteoir: Bean Uí Cheallaigh
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 1011, Leathanach 164
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- XML Scoil: Bailieboro (C.)
- XML Leathanach 164
- XML “Kinds of Food”
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
- (ar lean ón leathanach roimhe)day the puddings were tied at one end with a piece of fine twine. They were then half filled with the blood mixture, and tied at the other end. The puddings were then dropped into a large pot of boiling water, and allowed to boil for about half-an-hour or until they got firm. While they were boiling they were pricked continuously with a fork to allow the air to escape, else they would burst and scatter through the pot.
The fresh lean pork cut from the inside of the pig after boning was called the "greeskins". It was a great dainty, and a portion was always given to a few neighbours on a "swap" system. Beastings
The second or third milking after a cow calves was taken and boiled. It formed a thick curd and whey. This was salted and eaten as a great dainty.
- Bailitheoir
- Mrs Kelly
- Inscne
- Baineann
- Seoladh
- Coill an Chollaigh, Co. an Chabháin
- Faisnéiseoir
- Miss B. Farrelly
- Inscne
- Baineann
- Seoladh
- Coill an Chollaigh, Co. an Chabháin
