A chur óg éanlaithe guine agus, tar éis a ghlanadh agus a ghearradh i bpíosaí, a chur i bpanna, a Donn le sauteed de bhlonaige, ola, saoi agus Rosemary. Le linn cócaireachta, an fheoil a scaoileadh a chuid féin uisce, ní mór a bheith cead chun tirim go dtí go mbeidh na píosaí an chuma le bata leis an uile. Nuair a tá sé a fuarthas álainn órga dath fliuch le gloine fíon bán, salann, piobar agus a chlúdach le lid, nó le scragall. Má tá an fíon ba chóir go tirim, cuir beagán uisce leis an cnó.
Traidisiúnta le tionlacan le haghaidh an mhias is é an peverada anlann a fhaightear trí friochadh i neart ola olóige slice de cured soppressa, an éanlaithe guine aenna blastán léi le salann, piobar, peirsil agus sú líomóide. Tar éis an ceathrú cuid de uair an chloig de cócaireachta, os cionn teas measartha, le spúnóg bhoird de fínéagar is é seo a leanas.
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