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Soaking Time: 6-8 hours
Cooking Time: 45 minutes
6-8 servings
4 cakes hard bread (hard tack)
2 pounds salt cod
1 cup salt pork, finely diced
Drawn Butter
¼ cup butter
2 medium onions, chopped
2 tablespoons flour
1 cup water
1. Break each bread into 2 or 3 pieces and soak for 6-8 hours, or overnight,
in cold water.
(Use lots of water because it will be absorbed.)
2. Soak salt cod in separate bowl of cold water for 6-8 hours, or overnight.
(Change water once or twice if you prefer less salt.) If using fresh fish,
add 1 teaspoon of salt to water when cooking.
3. In the morning, change water on cod and simmer gently until tender,
5-10 minutes.
Remove from heat and drain. Skin, bone and flake fish.
4. Place hard bread in saucepan with enough water to cover bread (use
water in which it soaked).
Heat slowly just until it comes to a boil. Remove from heat and drain
immediately.
Add cooked, flaked fish and mix. Keep hot.
5. Fry salt pork until golden and crisp.
These "scrunchions" and fat may be poured over fish and brewis
mixture when served, or mixed with it.
Serve hot. Drawn butter is sometimes used instead of "scrunchions".
Drawn Butter
1. Melt butter in saucepan, add chopped onions and fry gently until lightly
golden and soft (about 10 minutes). Do not brown.
2. Sprinkle flour over onions and mix in thoroughly. Remove from heat.
3. Gradually, while stirring, add half water. Place back on heat and bring
to boil, stirring constantly. Beat until shiny and smooth.
4. Slowly add remaining water or until desired consistency is reached.
Cook slowly over low heat 2-3 minutes. Serve over Fish and Brewis.
NEWFOUNDLAND STEW
1 & 1/2 pounds of salt beef cut into cubes
1 small cabbage chopped into cubes
1 medium turnip cut into cubes
1 large onion cut into chunks
4 medium carrots cut into chunks
6 medium potatoes cut into cubes
Cover salt beef in hot water and let soak for
15 - 20 minutes to remove salt.
Drain off water, add 6 - 7 cups of cold water to salt beef and boil for
1 hour.
Add the rest of the ingredients except the potatoes to the salt beef and
water.
Cook on medium heat until almost tender and add potatoes.
Cook on medium heat until potatoes are tender. Serves about six people!
BBQ CARIBOU RIBS
3 pounds caribour ribs, cut in pieces
1 cup catsup
2 tablespoons vinegar
2 tablespoons brown sugar
1 teaspoon salt
1/4 pound salt pork, diced
1 tablespoon prepared mustard
2 tablespoons lemon juice
1 onion, chopped
1/4 teaspoon pepper
Brown ribs in salt pork.
Place in casserole and cover with barbecue sauce.
Bake at 325o for 2 1/2 hours.
Baste sauce over ribs frequently.
Delicious served with rice.
BAKEAPPLE JAM
1 pound washed bakeapples
1 3/4 pound white sugar
Put sugar on berries and let stand overnight.
Next day put on to cook, bringing the jam slowley to a boil.
Boil 20-30 minutes.
Pour immediately into sterilized hot jars and seal.
Figgy Duff
Preparation Time: 20 Minutes
Cooking Time: 2 hours
6 servings
2 cups breadcrumbs (made from bread crusts-see below)
1 cup raisins
½ cup molasses
¼ cup butter, melted
1 teaspoon baking soda
1 tablespoon hot water
½ cup flour, all-purpose
1 teaspoon each of ginger, allspice and cinnamon
½ teaspoon salt
Molasses Coady
1 cup molasses
¼ cup water
¼ cup butter
1 tablespoon vinegar
1. To make breadcrumbs, soak dry bread crusts in enough water to soften
and
squeeze bread gently to remove excess water.
Break into crumbs and measure 2 cups.
2. Grease 4-cup pudding mold.
3. Mix together crumbs, raisins, molasses and melted butter.
Combine baking soda and water and add to crumb mixture; mix well.
4. Sift together flour, ginger, allspice, cinnamon and salt. Stir into
crumb mixture.
5. Pour into greased pudding mold.
Cover top with large piece of greased foil and fold snugly over sides
of mold to keep steam out.
Remember to leave some slack in foil because pudding will need room to
expand.
6. Place mold on rack in steamer or large pot. Add boiling water to halfway
up sides of pudding mold.
Cover and steam for 2 hours or until firm to touch.
7. Serve topped with molasses coady
Variation
Pudding can be placed in cloth pudding bag instead of mold.
Place bag in pot with enough water to cover bag.
(Many families cook pudding in pot with Jiggs Dinner.)
Molasses Coady
In saucepan, combine ingredients. Heat to boiling; then simmer,
stirring occasionally, for 10 minutes.
Serve over steamed or baked puddings.
FISHERMAN'S TREAT
8 large cabbage leaves
2 teasp. pork fat
1/2 lb. sausage meat
1 medium onion
2 cups tomatoes (chop)
1/2 teasp. salt & pepper
1 tablespoon sugar
1 1/2 cups cooked spaghetti
Cook cabbage leaves in boiling water for five minutes. Drain. Heat fat
and fry sausage meat and chopped onions until brown.
Add 1 cup chopped tomatoes, salt, pepper, sugar and cooked spaghetti.
Simmer and stir until hot and well blended.
Put in a baking dish, pour second cup of chopped tomatoes over the roll.
Cover and cook to 400o for 30 min.
Remove cover and let brown. Serve with mashed potatoes.
Jiggs Dinner
Preparation Time: 30 minutes
Total Time: 3-1/2 hours
6-8 servings
2 pounds corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 medium potatoes, 6 carrots
1 medium turnip, peeled and cut in chunks
1 medium cabbage, cut in wedges
2 tablespoons butter
pepper to taste
1. Soak meat in cold water overnight (6-8 hours). Drain meat and place
in a large pot.
2. Tie peas in cloth bag, leaving room for expansion, and put in pot with
beef.
Cover beef and peas with water. Heat to boiling; cover and simmer for
two hours.
3. Prepare vegetables. Small carrots and potatoes may be left whole, larger
ones cut in half.
Slice turnip and cut cabbage into wedges.
4. After meat and peas have cooked for two hours add vegetables and cook
until tender, adding cabbage last.
5. Remove peas from bag, place in bowl and mash with butter and pepper
to form "pease pudding".
Remove meat and cut into serving size pieces.
6. Arrange meat and vegetables on platter. Serve the "pease pudding"
in separate bowl.
Newfoundlanders often pour the pot liquor (stock) over their dinner.
The stock is also thickened for gravy to accompany the roast (moose, beef
or chicken) that is also served at this "scoff'
MOLASSES RAISIN BREAD
2 packages of active dry yeast
1/2 cup of sugar
4 cups of lukewarm water
3/4 cup of molasses
3 tablespoons of shortening
1 tablespoon of salt
12 cups of flour
2 1/2 cups of raisins
Grease three 8 1/2" x 4 1/2" x 2
1/2" loaf pans with margarine.
Dissolve yeas in one cup of lukewarm water in a large bowl and add 2 tsp.
of sugar.
Mix remaining water, 3/4 cup of molasses, 1/4 cup of shortening, and 1
tbsp. of salt .
Add to the yeast mixture and add the remaining sugar.
Mix until smooth. Add the 12 cups of flour mixing after each addition.
Add the 2 1/2 cups of raisins. Place the dough onto a lightly floured
surface, such as a large cutting board.
Knead the dough until it is smooth and elastic (about 12 to 15 minutes.)
Keeping, the dough warm, grease the mixing bowl with the margarine.
Place the dough in the mixing bowl, and turn it over to make sure the
grease cover all the dough.
Cover the bowl and let the dough rise in a warm place for until it doubles
in size (about an hour.)
(After an hour, if you touch the dough, the indentation should remain.
At that point you know it has risen enough.)
Punch down the dough and divide it into three
parts. Take each part and divide it into thirds.
Shape each of the nine pieces of dough into a ball, folding the edges
in under.
Place three of the balls of dough in each of the 3 pans.
Brush the tops lightly with margarine. Let rise until double, about 1
hour.
Heart oven to about 375F degrees. Place the
pans on the low oven rack.
Bake until the loaves are golden brown (about 60 minutes)
Remove the bread form the pans and brush the tops of the loaves with margarine.
Place on wire racks to cool.
Newfoundland Frittata
1/2 cup cooked vegetables
1/4 to 1/2 cup of cooked fish (preferably salt cod*)
1/4 cup sliced mushrooms
1/4 cup finely chopped green onions / green pepper / red pepper
6 eggs
1/4 cup milk
2 tbsp olive oil
1 clove crushed garlic
salt, cayenne or black pepper to taste
*if you use salt cod it must be first soaked in a large pan of water overnight
Preheat oven to 325 F.
Heat the oil and garlic in a heavy skillet at medium heat and warm vegetables,
mushrooms, onions and peppers.
When warmed, add fish. Meanwhile, combine eggs and milk, beat for 30 seconds,
and stir into heated mixture.
Allow mixture to warm through again, maybe two minutes, stir gently, and
place in oven for 4 or 5 minutes.
Serve at once.
NEWFOUNDLAND PEA SOUP
1 gallon of water
1 1/2 lbs. of split peas
1 peice of salt beef
1 lb. of diced onions
1 lb. of diced turnip
1 lb. of diced carrot
1/2 lb. diced celery
1/2 lb. diced parsnip
1 lb. diced potato
NOTE: Split peas and salt beef are to be soaked in cold water overnight.
Place the salt beef in a pot, cover in hot water and simmer for 1 1/2
hours.
Check water, if too salty, pour some out and add fresh water.
Remove salt beef and add split peas to the water, add more if water needed.
Cut beef in bite sized pieces and return to pot.
Simmer till peas are well done. (Approx. 1 hour.) Stir the soup frequently.
Add the vegetables and cook until tender. Season to taste.
