- Location
- Back in the Peace Country
FISH AND BREWIS
1 lb. salt cod freshened;
4 cakes of hard bread,
1 tsp. Salt,
4 strips of fat pork
INSTRUCTIONS:-
Night Before Cooking;
Freshen salt cod by soaking it overnight in cold water to cover.
In separate pan soak 4 cakes of hard bread in cold water to cover.
Day of Dinner;
Drain the fish and place in a stewing pot, and cover with fresh water. Bring to simmer with low heat. Drain, if the fish is still too salt, add fresh cold water, and bring to simmer again.
Drain, skin, and debone fish.
Boil brewis using the same water the bread soaked in, add salt and bring the hard bread to a near boil, but do not boil (about five minutes).
Drain very dry and keep warm.
SCRUNCHIONS
Cut fat pork into small cubes, and fry until crunchy.
Boil whole, medium sized potatoes.
SERVING;
There are at least two ways to serve this meal.
First
lace serving of fish, brewis (cooked hard bread), and potato on plate and cover with scrunchions.
Second, the other method:-
Chop fish and brewis together, and serve covered with scrunchions.
Serves 6
Hard Bread and Salt Fish
Soak the fish overnight, at least two changes ice coldwater
Soak the Hard bread overnight, just enough water to cover.
Get out your slab of salt pork and cut into cubes, cut the rhind off or you'll break your teeth
Put on 4 good size spuds, the saltfish in freshwater, the Hardbread (Brewis) in the water it was soked in, and the Salt Pork (fatback scruchions and a bit of rhind) in a fry pan
Let the fish cook for 20 minutes, the bruise for 5 minute simmer, scrunchions til golden brown, spuds til soft. Add an onion to the scrunchion as they finish off.
Find a couple of buddies to keep you company while it cooks
Sometime the ones with no teeth will eat the most
Drain the potatotes, the fish and the bruise should already be drained and simply kept warm, and mix with the scrunchions in a big pot.
1 lb. salt cod freshened;
4 cakes of hard bread,
1 tsp. Salt,
4 strips of fat pork
INSTRUCTIONS:-
Night Before Cooking;
Freshen salt cod by soaking it overnight in cold water to cover.
In separate pan soak 4 cakes of hard bread in cold water to cover.
Day of Dinner;
Drain the fish and place in a stewing pot, and cover with fresh water. Bring to simmer with low heat. Drain, if the fish is still too salt, add fresh cold water, and bring to simmer again.
Drain, skin, and debone fish.
Boil brewis using the same water the bread soaked in, add salt and bring the hard bread to a near boil, but do not boil (about five minutes).
Drain very dry and keep warm.
SCRUNCHIONS
Cut fat pork into small cubes, and fry until crunchy.
Boil whole, medium sized potatoes.
SERVING;
There are at least two ways to serve this meal.
First
lace serving of fish, brewis (cooked hard bread), and potato on plate and cover with scrunchions.Second, the other method:-
Chop fish and brewis together, and serve covered with scrunchions.
Serves 6
Hard Bread and Salt Fish
Soak the fish overnight, at least two changes ice coldwater
Soak the Hard bread overnight, just enough water to cover.
Get out your slab of salt pork
and cut into cubes, cut the rhind off or you'll break your teeth
Put on 4 good size spuds, the saltfish in freshwater, the Hardbread (Brewis) in the water it was soked in, and the Salt Pork (fatback scruchions and a bit of rhind) in a fry pan
Let the fish cook for 20 minutes, the bruise for 5 minute simmer, scrunchions til golden brown, spuds til soft. Add an onion to the scrunchion as they finish off.
Find a couple of buddies to keep you company while it cooks
Sometime the ones with no teeth will eat the most
Drain the potatotes, the fish and the bruise should already be drained and simply kept warm, and mix with the scrunchions in a big pot.
Last edited:
