BAKED STUFFED SQUID
6 squid
1 tsp poultry seasoning
2 tsp melted butter
2 cups bread crumbs
½ tsp salt
1 onion chopped
Clean squid by removing tentacles and skin. Wash thoroughly
and sprinkle with salt. Make a dressing by combining
poultry seasoning , butter, crumbs and onion. Stuff the
squid, adding strips of fat pork to each squid. Place
the squid on skewers and sew the ends. Wrap in aluminum
foil and bake for ¾ hour in a 350 degrees oven.
BAKED TURR
Clean birds, drain well and stuff with a dressing of bread
crumbs, onion , salt, pepper, melted butter and
savory(local if possible). Dredge bird and put in
roaster. Sprinkle with salt and pepper. Bake
about ½ hour at 400-425 degrees. To render off
the fat. Pour this fat off and lower heat to
350 degrees, cook for at least another 1 to 1 ½ hours.
Drain off fat as it renders out.
COD au GRATIN
4 Lbs. Fresh boned fillet of cod
24 oz. Fresh milk
4 oz. Margarine or butter
½ oz. Salt
4 oz. Flour
1 oz. Parmesan cheese ( white grated)
10 oz. Old fashion cheddar cheese
First put cod in two quart salted hot water. Simmer
ten minutes. Then drain, flake fish a little but
don’t mush. Put milk in double boiler. Meanwhile,
melt butter and add flour to melted butter. Put aside.
When milk starts to foam on top and rise a little, add
flour and butter mixture. Stir until thick and smooth.
Take off and add very lightly to fish. Put into ten heat
proof bowls. Add grated cheddar cheese on top ,
sprinkle on parmesan grated cheese and top with paprika.
Put under boiler or in hot oven to lightly brown on top.
Serves 10 people.
DEEP FRIED FISH
1 cup milk
1 egg
½ cup flour
few grains salt
Cut fish in squares and salt. Dip each piece in batter until
completely covered.Then place in boiling cooking oil
until golden brown.
DEEP FRIED SQUID RINGS
Clean squid and parboil for 5 minutes.
Cut into rings and dip into batter.
BATTER:
1 cup flour
1 tsp baking powder
1 tsp salt
1 egg
Combine ingredients, adding milk enough to make batter smooth.
After dipping rings, drop into hot fat and cook until
golden brown.
FISH & BREWIS
4cakes hard bread
2 lbs salt cod
1 cup salt pork, finely diced
DRAWN BUTTER:
¼ cup butter
2 medium onions, chopped
2 tbsp flour
1 cup water
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. 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 tsp of salt to water when cooking. 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. 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.
Fry salt pork until golden brown 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:
Melt butter in saucepan, add chopped onions and fry gently
until lightly golden and soft , about 10 minutes. Do not
brown. Sprinkle flour over onions and mix in thoroughly.
Remove from heat. Gradually , while stirring , add half
water. Place back on heat and bring to boil, stirring
constantly. Beat until shiny and smooth. Slowly add
remaining water or until desired consistency is reached.
Cook over low heat 2-3 minutes. Serve over fish and brewis.
FISH CAKES
2 lbs fresh or salt cod (boiled)
8 med boiled potatoes (mashed)
1 med diced onion
small piece of salt pork.
Cut salt pork into small pieces and fry until brown in frying
pan. Remove pork cubes, leaving fat in pan to fry fish
cakes. Mix fish, potatoes, onion together. Shape into fish
cakes and coat with flour. Fry on both sides until golden
brown.
FISH CHOWDER
1 ½ lb. Cod fish fresh or frozen
½ cup diced celery
2 cups hot water
2 cups diced raw potatoes
1/8 tsp. Pepper
¼ lb. Salt pork (optional)
½ cup finely chopped onion
1 chicken bouillon cube
1 tsp. Salt
2 cups whole milk
Thaw fish or fillets if frozen. Cut into medium pieces.
Dice salt pork into ½ inch pieces. Fry in a large sauce pan
until crisp and brown. Remove and drain cubes on paper towel.
Add onion and celery to drippings. Cook 5 minutes, stirring
frequently. Dissolve bouillon cube in hot water. Add to
potatoes, seasonings and other vegetables ( celery and onion)
cover and simmer until potatoes are tender, about 10 minutes.
Place fish, cover and simmer until fish is a milky white showing
that it is cooked, about 10 minutes. Add milk, heat gently for
a few minutes to blend flavors. Taste and correct seasoning.
Serve garnished with pork cubes. ( pork cubes optional).
FISHERMAN’S BREWIS
2 cups fat pork
1 pkg. Fillets or fresh fish
5 cakes hard bread ( soaked in cold water overnight)
Fry fat pork until a little brown, add fish, cook until you
can remove bones, add hard bread, bring to a boil, mash
right away and serve. Can be cooked within 30 minutes.
FRIED COD TONGUES
2 lbs cod tongues, fresh or frozen
½ cup flour
1 – 1 ½ tsp salt
1/8 – ¼ tsp pepper
¼ - ½ lb salt pork
baked cod tongues:
2 lbs cod tongues
1 cup milk
2 tsp salt
1 cup biscuit or bread crumbs
Carefully wash cod tongues and dry with paper towel.
Allow 6-8 tongues per person. Put flour, salt and pepper
in a plastic bag; add tongues and shake until evenly coated.
Cut up salt pork and fry until fat is rendered out an pork
( scrunchions) are crisp and brown. Remove scrunchions.
Fry tongues over medium hot heat until browned and crisp on
both sides. Serve with potatoes and peas.
Baked cod tongues:
Preheat oven to 450 degrees F. Wipe cod tongues with a
damp cloth. Soak cod tongues in milk ( in which salt has
been dissolved) for about 10 minutes. Drain and roll in
bread crumbs . place on a greased baking sheet and bake
at 450 degrees F for about 10 minutes.
NFLD FLIPPER PIE
2 seal flippers
1 small turnip, cubed
3 carrots , sliced
2 onions, sliced
1 parsnip, sliced
2 ½ cups water
1 ½ oz screech
½ fat back pork
2 tbsp vinegar
DUMPLING PASTRY:
1 ½ cups flour
2 tsp baking powder
small pat of butter
Cut all fat and slag from flippers, place them in a deep dish
and add enough boiling water to cover, add vinegar and set
aside to cool, then wipe dry with a paper towel and place
in baking pan or large casserole dish. Add pepper and salt
to taste, cover with sliced onions and sliced fat pork,
dribble the screech over the contents. Cover and cook for 2
hours in a pre heated oven , 375 degrees. Boil turnip,
carrots and parsnip in 2 ½ cups of water for 20 minutes.
When ready place in baking dish along with flipper. Use
vegetable water for gravy... thickened with flour. Make
dumpling pastry and pat over flippers and vegetables. Cover
and bake gently until pastry is done (about 15 minutes).
JIGGS DINNER
2 lbs corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage , cut in wedges
2 tbsp butter
pepper to taste
soak meat in cold water overnight (6-8) hours. Drain meat
and place in large pot. Tie peas in cloth bag, leaving
room for expansion, and put bag in pot with beef. Cover
beef and peas with water. Heat to boiling; cover and
simmer for 2 hours. Prepare vegetables. Small carrots and
potatoes may be left whole, larger ones cut in half. Slice
turnip and cut cabbage in wedges. After meat and peas have
cooked 2 hours add vegetables and cook until tender, adding
cabbage last. Remove peas from bag, place in bowl and mash
with butter and pepper to form peas pudding. Remove meat
and cut into serving-size pieces. Arrange meat and
vegetables on platter. Serve the pease pudding in a separate
bowl. Makes 6-8 servings.
* 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”.
LOBSTER QUICHE
2 – 10 inch baked pie crusts
4 eggs
2 cups light cream (10%)
salt and pepper to taste
1/8 tsp nutmeg optional
2 cups Gruyere or Swiss cheese, grated
2 tbsp fresh chives, chopped
(or 2 tsp dried chives)
1 – 11 oz can lobster
4 tbsp parmesan cheese
Preheat oven to 350 degrees F. Whisk eggs in medium bowl,
add cream and whisk together. Add salt and pepper to
taste and nutmeg if desired.Spread lobster meat over
base of 2 pie shells. Sprinkle grated cheese and then
chives over top of lobster meat. Pour egg and cream
mixture into 2 pie shells and bake at 350 degrees for
25-30 minutes, or until filling is set. Turn oven to
broil. Sprinkle parmesan cheese over 2 quiches and
broil until cheese is lightly browned. Serve hot or cold
and garnish with chopped parsley or chives.
MOOSE STEW
3 lbs. Moose, cut in small pieces
¼ lb butter
6 cups water
salt and pepper to taste
Brown moose meat in hot butter, add water, salt and pepper.
Let simmer, adding chopped onion after about an hour of
cooking. Cook for another hour. Then cut up and add:
2 carrots
2 parsnips
1 small turnip
10 potatoes
cook for 30 minutes or until vegetables are tender.
Make dumplings if you wish.
OLD FASHIONED BAKED BEANS
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses
Wash beans and add enough water to come 2 inches above
beans, boil until tender. Put in deep casserole mixed
with other ingredients and bake until crisp and brown,
Serve piping hot.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
BAKED TURR
Clean birds, drain well and stuff with a dressing of bread
crumbs, onion , salt, pepper, melted butter and
savory(local if possible). Dredge bird and put in
roaster. Sprinkle with salt and pepper. Bake
about ½ hour at 400-425 degrees. To render off
the fat. Pour this fat off and lower heat to
350 degrees, cook for at least another 1 to 1 ½ hours.
Drain off fat as it renders out.
COD au GRATIN
4 Lbs. Fresh boned fillet of cod
24 oz. Fresh milk
4 oz. Margarine or butter
½ oz. Salt
4 oz. Flour
1 oz. Parmesan cheese ( white grated)
10 oz. Old fashion cheddar cheese
First put cod in two quart salted hot water. Simmer
ten minutes. Then drain, flake fish a little but
don’t mush. Put milk in double boiler. Meanwhile,
melt butter and add flour to melted butter. Put aside.
When milk starts to foam on top and rise a little, add
flour and butter mixture. Stir until thick and smooth.
Take off and add very lightly to fish. Put into ten heat
proof bowls. Add grated cheddar cheese on top ,
sprinkle on parmesan grated cheese and top with paprika.
Put under boiler or in hot oven to lightly brown on top.
Serves 10 people.
DEEP FRIED FISH
1 cup milk
1 egg
½ cup flour
few grains salt
Cut fish in squares and salt. Dip each piece in batter until
completely covered.Then place in boiling cooking oil
until golden brown.
DEEP FRIED SQUID RINGS
Clean squid and parboil for 5 minutes.
Cut into rings and dip into batter.
BATTER:
1 cup flour
1 tsp baking powder
1 tsp salt
1 egg
Combine ingredients, adding milk enough to make batter smooth.
After dipping rings, drop into hot fat and cook until
golden brown.
FISH & BREWIS
4cakes hard bread
2 lbs salt cod
1 cup salt pork, finely diced
DRAWN BUTTER:
¼ cup butter
2 medium onions, chopped
2 tbsp flour
1 cup water
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. 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 tsp of salt to water when cooking. 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. 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.
Fry salt pork until golden brown 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:
Melt butter in saucepan, add chopped onions and fry gently
until lightly golden and soft , about 10 minutes. Do not
brown. Sprinkle flour over onions and mix in thoroughly.
Remove from heat. Gradually , while stirring , add half
water. Place back on heat and bring to boil, stirring
constantly. Beat until shiny and smooth. Slowly add
remaining water or until desired consistency is reached.
Cook over low heat 2-3 minutes. Serve over fish and brewis.
FISH CAKES
2 lbs fresh or salt cod (boiled)
8 med boiled potatoes (mashed)
1 med diced onion
small piece of salt pork.
Cut salt pork into small pieces and fry until brown in frying
pan. Remove pork cubes, leaving fat in pan to fry fish
cakes. Mix fish, potatoes, onion together. Shape into fish
cakes and coat with flour. Fry on both sides until golden
brown.
FISH CHOWDER
1 ½ lb. Cod fish fresh or frozen
½ cup diced celery
2 cups hot water
2 cups diced raw potatoes
1/8 tsp. Pepper
¼ lb. Salt pork (optional)
½ cup finely chopped onion
1 chicken bouillon cube
1 tsp. Salt
2 cups whole milk
Thaw fish or fillets if frozen. Cut into medium pieces.
Dice salt pork into ½ inch pieces. Fry in a large sauce pan
until crisp and brown. Remove and drain cubes on paper towel.
Add onion and celery to drippings. Cook 5 minutes, stirring
frequently. Dissolve bouillon cube in hot water. Add to
potatoes, seasonings and other vegetables ( celery and onion)
cover and simmer until potatoes are tender, about 10 minutes.
Place fish, cover and simmer until fish is a milky white showing
that it is cooked, about 10 minutes. Add milk, heat gently for
a few minutes to blend flavors. Taste and correct seasoning.
Serve garnished with pork cubes. ( pork cubes optional).
FISHERMAN’S BREWIS
2 cups fat pork
1 pkg. Fillets or fresh fish
5 cakes hard bread ( soaked in cold water overnight)
Fry fat pork until a little brown, add fish, cook until you
can remove bones, add hard bread, bring to a boil, mash
right away and serve. Can be cooked within 30 minutes.
FRIED COD TONGUES
2 lbs cod tongues, fresh or frozen
½ cup flour
1 – 1 ½ tsp salt
1/8 – ¼ tsp pepper
¼ - ½ lb salt pork
baked cod tongues:
2 lbs cod tongues
1 cup milk
2 tsp salt
1 cup biscuit or bread crumbs
Carefully wash cod tongues and dry with paper towel.
Allow 6-8 tongues per person. Put flour, salt and pepper
in a plastic bag; add tongues and shake until evenly coated.
Cut up salt pork and fry until fat is rendered out an pork
( scrunchions) are crisp and brown. Remove scrunchions.
Fry tongues over medium hot heat until browned and crisp on
both sides. Serve with potatoes and peas.
Baked cod tongues:
Preheat oven to 450 degrees F. Wipe cod tongues with a
damp cloth. Soak cod tongues in milk ( in which salt has
been dissolved) for about 10 minutes. Drain and roll in
bread crumbs . place on a greased baking sheet and bake
at 450 degrees F for about 10 minutes.
NFLD FLIPPER PIE
2 seal flippers
1 small turnip, cubed
3 carrots , sliced
2 onions, sliced
1 parsnip, sliced
2 ½ cups water
1 ½ oz screech
½ fat back pork
2 tbsp vinegar
DUMPLING PASTRY:
1 ½ cups flour
2 tsp baking powder
small pat of butter
Cut all fat and slag from flippers, place them in a deep dish
and add enough boiling water to cover, add vinegar and set
aside to cool, then wipe dry with a paper towel and place
in baking pan or large casserole dish. Add pepper and salt
to taste, cover with sliced onions and sliced fat pork,
dribble the screech over the contents. Cover and cook for 2
hours in a pre heated oven , 375 degrees. Boil turnip,
carrots and parsnip in 2 ½ cups of water for 20 minutes.
When ready place in baking dish along with flipper. Use
vegetable water for gravy... thickened with flour. Make
dumpling pastry and pat over flippers and vegetables. Cover
and bake gently until pastry is done (about 15 minutes).
JIGGS DINNER
2 lbs corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage , cut in wedges
2 tbsp butter
pepper to taste
soak meat in cold water overnight (6-8) hours. Drain meat
and place in large pot. Tie peas in cloth bag, leaving
room for expansion, and put bag in pot with beef. Cover
beef and peas with water. Heat to boiling; cover and
simmer for 2 hours. Prepare vegetables. Small carrots and
potatoes may be left whole, larger ones cut in half. Slice
turnip and cut cabbage in wedges. After meat and peas have
cooked 2 hours add vegetables and cook until tender, adding
cabbage last. Remove peas from bag, place in bowl and mash
with butter and pepper to form peas pudding. Remove meat
and cut into serving-size pieces. Arrange meat and
vegetables on platter. Serve the pease pudding in a separate
bowl. Makes 6-8 servings.
* 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”.
LOBSTER QUICHE
2 – 10 inch baked pie crusts
4 eggs
2 cups light cream (10%)
salt and pepper to taste
1/8 tsp nutmeg optional
2 cups Gruyere or Swiss cheese, grated
2 tbsp fresh chives, chopped
(or 2 tsp dried chives)
1 – 11 oz can lobster
4 tbsp parmesan cheese
Preheat oven to 350 degrees F. Whisk eggs in medium bowl,
add cream and whisk together. Add salt and pepper to
taste and nutmeg if desired.Spread lobster meat over
base of 2 pie shells. Sprinkle grated cheese and then
chives over top of lobster meat. Pour egg and cream
mixture into 2 pie shells and bake at 350 degrees for
25-30 minutes, or until filling is set. Turn oven to
broil. Sprinkle parmesan cheese over 2 quiches and
broil until cheese is lightly browned. Serve hot or cold
and garnish with chopped parsley or chives.
MOOSE STEW
3 lbs. Moose, cut in small pieces
¼ lb butter
6 cups water
salt and pepper to taste
Brown moose meat in hot butter, add water, salt and pepper.
Let simmer, adding chopped onion after about an hour of
cooking. Cook for another hour. Then cut up and add:
2 carrots
2 parsnips
1 small turnip
10 potatoes
cook for 30 minutes or until vegetables are tender.
Make dumplings if you wish.
OLD FASHIONED BAKED BEANS
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses
Wash beans and add enough water to come 2 inches above
beans, boil until tender. Put in deep casserole mixed
with other ingredients and bake until crisp and brown,
Serve piping hot.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
COD au GRATIN
4 Lbs. Fresh boned fillet of cod
24 oz. Fresh milk
4 oz. Margarine or butter
½ oz. Salt
4 oz. Flour
1 oz. Parmesan cheese ( white grated)
10 oz. Old fashion cheddar cheese
First put cod in two quart salted hot water. Simmer
ten minutes. Then drain, flake fish a little but
don’t mush. Put milk in double boiler. Meanwhile,
melt butter and add flour to melted butter. Put aside.
When milk starts to foam on top and rise a little, add
flour and butter mixture. Stir until thick and smooth.
Take off and add very lightly to fish. Put into ten heat
proof bowls. Add grated cheddar cheese on top ,
sprinkle on parmesan grated cheese and top with paprika.
Put under boiler or in hot oven to lightly brown on top.
Serves 10 people.
DEEP FRIED FISH
1 cup milk
1 egg
½ cup flour
few grains salt
Cut fish in squares and salt. Dip each piece in batter until
completely covered.Then place in boiling cooking oil
until golden brown.
DEEP FRIED SQUID RINGS
Clean squid and parboil for 5 minutes.
Cut into rings and dip into batter.
BATTER:
1 cup flour
1 tsp baking powder
1 tsp salt
1 egg
Combine ingredients, adding milk enough to make batter smooth.
After dipping rings, drop into hot fat and cook until
golden brown.
FISH & BREWIS
4cakes hard bread
2 lbs salt cod
1 cup salt pork, finely diced
DRAWN BUTTER:
¼ cup butter
2 medium onions, chopped
2 tbsp flour
1 cup water
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. 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 tsp of salt to water when cooking. 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. 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.
Fry salt pork until golden brown 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:
Melt butter in saucepan, add chopped onions and fry gently
until lightly golden and soft , about 10 minutes. Do not
brown. Sprinkle flour over onions and mix in thoroughly.
Remove from heat. Gradually , while stirring , add half
water. Place back on heat and bring to boil, stirring
constantly. Beat until shiny and smooth. Slowly add
remaining water or until desired consistency is reached.
Cook over low heat 2-3 minutes. Serve over fish and brewis.
FISH CAKES
2 lbs fresh or salt cod (boiled)
8 med boiled potatoes (mashed)
1 med diced onion
small piece of salt pork.
Cut salt pork into small pieces and fry until brown in frying
pan. Remove pork cubes, leaving fat in pan to fry fish
cakes. Mix fish, potatoes, onion together. Shape into fish
cakes and coat with flour. Fry on both sides until golden
brown.
FISH CHOWDER
1 ½ lb. Cod fish fresh or frozen
½ cup diced celery
2 cups hot water
2 cups diced raw potatoes
1/8 tsp. Pepper
¼ lb. Salt pork (optional)
½ cup finely chopped onion
1 chicken bouillon cube
1 tsp. Salt
2 cups whole milk
Thaw fish or fillets if frozen. Cut into medium pieces.
Dice salt pork into ½ inch pieces. Fry in a large sauce pan
until crisp and brown. Remove and drain cubes on paper towel.
Add onion and celery to drippings. Cook 5 minutes, stirring
frequently. Dissolve bouillon cube in hot water. Add to
potatoes, seasonings and other vegetables ( celery and onion)
cover and simmer until potatoes are tender, about 10 minutes.
Place fish, cover and simmer until fish is a milky white showing
that it is cooked, about 10 minutes. Add milk, heat gently for
a few minutes to blend flavors. Taste and correct seasoning.
Serve garnished with pork cubes. ( pork cubes optional).
FISHERMAN’S BREWIS
2 cups fat pork
1 pkg. Fillets or fresh fish
5 cakes hard bread ( soaked in cold water overnight)
Fry fat pork until a little brown, add fish, cook until you
can remove bones, add hard bread, bring to a boil, mash
right away and serve. Can be cooked within 30 minutes.
FRIED COD TONGUES
2 lbs cod tongues, fresh or frozen
½ cup flour
1 – 1 ½ tsp salt
1/8 – ¼ tsp pepper
¼ - ½ lb salt pork
baked cod tongues:
2 lbs cod tongues
1 cup milk
2 tsp salt
1 cup biscuit or bread crumbs
Carefully wash cod tongues and dry with paper towel.
Allow 6-8 tongues per person. Put flour, salt and pepper
in a plastic bag; add tongues and shake until evenly coated.
Cut up salt pork and fry until fat is rendered out an pork
( scrunchions) are crisp and brown. Remove scrunchions.
Fry tongues over medium hot heat until browned and crisp on
both sides. Serve with potatoes and peas.
Baked cod tongues:
Preheat oven to 450 degrees F. Wipe cod tongues with a
damp cloth. Soak cod tongues in milk ( in which salt has
been dissolved) for about 10 minutes. Drain and roll in
bread crumbs . place on a greased baking sheet and bake
at 450 degrees F for about 10 minutes.
NFLD FLIPPER PIE
2 seal flippers
1 small turnip, cubed
3 carrots , sliced
2 onions, sliced
1 parsnip, sliced
2 ½ cups water
1 ½ oz screech
½ fat back pork
2 tbsp vinegar
DUMPLING PASTRY:
1 ½ cups flour
2 tsp baking powder
small pat of butter
Cut all fat and slag from flippers, place them in a deep dish
and add enough boiling water to cover, add vinegar and set
aside to cool, then wipe dry with a paper towel and place
in baking pan or large casserole dish. Add pepper and salt
to taste, cover with sliced onions and sliced fat pork,
dribble the screech over the contents. Cover and cook for 2
hours in a pre heated oven , 375 degrees. Boil turnip,
carrots and parsnip in 2 ½ cups of water for 20 minutes.
When ready place in baking dish along with flipper. Use
vegetable water for gravy... thickened with flour. Make
dumpling pastry and pat over flippers and vegetables. Cover
and bake gently until pastry is done (about 15 minutes).
JIGGS DINNER
2 lbs corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage , cut in wedges
2 tbsp butter
pepper to taste
soak meat in cold water overnight (6-8) hours. Drain meat
and place in large pot. Tie peas in cloth bag, leaving
room for expansion, and put bag in pot with beef. Cover
beef and peas with water. Heat to boiling; cover and
simmer for 2 hours. Prepare vegetables. Small carrots and
potatoes may be left whole, larger ones cut in half. Slice
turnip and cut cabbage in wedges. After meat and peas have
cooked 2 hours add vegetables and cook until tender, adding
cabbage last. Remove peas from bag, place in bowl and mash
with butter and pepper to form peas pudding. Remove meat
and cut into serving-size pieces. Arrange meat and
vegetables on platter. Serve the pease pudding in a separate
bowl. Makes 6-8 servings.
* 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”.
LOBSTER QUICHE
2 – 10 inch baked pie crusts
4 eggs
2 cups light cream (10%)
salt and pepper to taste
1/8 tsp nutmeg optional
2 cups Gruyere or Swiss cheese, grated
2 tbsp fresh chives, chopped
(or 2 tsp dried chives)
1 – 11 oz can lobster
4 tbsp parmesan cheese
Preheat oven to 350 degrees F. Whisk eggs in medium bowl,
add cream and whisk together. Add salt and pepper to
taste and nutmeg if desired.Spread lobster meat over
base of 2 pie shells. Sprinkle grated cheese and then
chives over top of lobster meat. Pour egg and cream
mixture into 2 pie shells and bake at 350 degrees for
25-30 minutes, or until filling is set. Turn oven to
broil. Sprinkle parmesan cheese over 2 quiches and
broil until cheese is lightly browned. Serve hot or cold
and garnish with chopped parsley or chives.
MOOSE STEW
3 lbs. Moose, cut in small pieces
¼ lb butter
6 cups water
salt and pepper to taste
Brown moose meat in hot butter, add water, salt and pepper.
Let simmer, adding chopped onion after about an hour of
cooking. Cook for another hour. Then cut up and add:
2 carrots
2 parsnips
1 small turnip
10 potatoes
cook for 30 minutes or until vegetables are tender.
Make dumplings if you wish.
OLD FASHIONED BAKED BEANS
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses
Wash beans and add enough water to come 2 inches above
beans, boil until tender. Put in deep casserole mixed
with other ingredients and bake until crisp and brown,
Serve piping hot.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
DEEP FRIED FISH
1 cup milk
1 egg
½ cup flour
few grains salt
Cut fish in squares and salt. Dip each piece in batter until
completely covered.Then place in boiling cooking oil
until golden brown.
DEEP FRIED SQUID RINGS
Clean squid and parboil for 5 minutes.
Cut into rings and dip into batter.
BATTER:
1 cup flour
1 tsp baking powder
1 tsp salt
1 egg
Combine ingredients, adding milk enough to make batter smooth.
After dipping rings, drop into hot fat and cook until
golden brown.
FISH & BREWIS
4cakes hard bread
2 lbs salt cod
1 cup salt pork, finely diced
DRAWN BUTTER:
¼ cup butter
2 medium onions, chopped
2 tbsp flour
1 cup water
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. 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 tsp of salt to water when cooking. 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. 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.
Fry salt pork until golden brown 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:
Melt butter in saucepan, add chopped onions and fry gently
until lightly golden and soft , about 10 minutes. Do not
brown. Sprinkle flour over onions and mix in thoroughly.
Remove from heat. Gradually , while stirring , add half
water. Place back on heat and bring to boil, stirring
constantly. Beat until shiny and smooth. Slowly add
remaining water or until desired consistency is reached.
Cook over low heat 2-3 minutes. Serve over fish and brewis.
FISH CAKES
2 lbs fresh or salt cod (boiled)
8 med boiled potatoes (mashed)
1 med diced onion
small piece of salt pork.
Cut salt pork into small pieces and fry until brown in frying
pan. Remove pork cubes, leaving fat in pan to fry fish
cakes. Mix fish, potatoes, onion together. Shape into fish
cakes and coat with flour. Fry on both sides until golden
brown.
FISH CHOWDER
1 ½ lb. Cod fish fresh or frozen
½ cup diced celery
2 cups hot water
2 cups diced raw potatoes
1/8 tsp. Pepper
¼ lb. Salt pork (optional)
½ cup finely chopped onion
1 chicken bouillon cube
1 tsp. Salt
2 cups whole milk
Thaw fish or fillets if frozen. Cut into medium pieces.
Dice salt pork into ½ inch pieces. Fry in a large sauce pan
until crisp and brown. Remove and drain cubes on paper towel.
Add onion and celery to drippings. Cook 5 minutes, stirring
frequently. Dissolve bouillon cube in hot water. Add to
potatoes, seasonings and other vegetables ( celery and onion)
cover and simmer until potatoes are tender, about 10 minutes.
Place fish, cover and simmer until fish is a milky white showing
that it is cooked, about 10 minutes. Add milk, heat gently for
a few minutes to blend flavors. Taste and correct seasoning.
Serve garnished with pork cubes. ( pork cubes optional).
FISHERMAN’S BREWIS
2 cups fat pork
1 pkg. Fillets or fresh fish
5 cakes hard bread ( soaked in cold water overnight)
Fry fat pork until a little brown, add fish, cook until you
can remove bones, add hard bread, bring to a boil, mash
right away and serve. Can be cooked within 30 minutes.
FRIED COD TONGUES
2 lbs cod tongues, fresh or frozen
½ cup flour
1 – 1 ½ tsp salt
1/8 – ¼ tsp pepper
¼ - ½ lb salt pork
baked cod tongues:
2 lbs cod tongues
1 cup milk
2 tsp salt
1 cup biscuit or bread crumbs
Carefully wash cod tongues and dry with paper towel.
Allow 6-8 tongues per person. Put flour, salt and pepper
in a plastic bag; add tongues and shake until evenly coated.
Cut up salt pork and fry until fat is rendered out an pork
( scrunchions) are crisp and brown. Remove scrunchions.
Fry tongues over medium hot heat until browned and crisp on
both sides. Serve with potatoes and peas.
Baked cod tongues:
Preheat oven to 450 degrees F. Wipe cod tongues with a
damp cloth. Soak cod tongues in milk ( in which salt has
been dissolved) for about 10 minutes. Drain and roll in
bread crumbs . place on a greased baking sheet and bake
at 450 degrees F for about 10 minutes.
NFLD FLIPPER PIE
2 seal flippers
1 small turnip, cubed
3 carrots , sliced
2 onions, sliced
1 parsnip, sliced
2 ½ cups water
1 ½ oz screech
½ fat back pork
2 tbsp vinegar
DUMPLING PASTRY:
1 ½ cups flour
2 tsp baking powder
small pat of butter
Cut all fat and slag from flippers, place them in a deep dish
and add enough boiling water to cover, add vinegar and set
aside to cool, then wipe dry with a paper towel and place
in baking pan or large casserole dish. Add pepper and salt
to taste, cover with sliced onions and sliced fat pork,
dribble the screech over the contents. Cover and cook for 2
hours in a pre heated oven , 375 degrees. Boil turnip,
carrots and parsnip in 2 ½ cups of water for 20 minutes.
When ready place in baking dish along with flipper. Use
vegetable water for gravy... thickened with flour. Make
dumpling pastry and pat over flippers and vegetables. Cover
and bake gently until pastry is done (about 15 minutes).
JIGGS DINNER
2 lbs corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage , cut in wedges
2 tbsp butter
pepper to taste
soak meat in cold water overnight (6-8) hours. Drain meat
and place in large pot. Tie peas in cloth bag, leaving
room for expansion, and put bag in pot with beef. Cover
beef and peas with water. Heat to boiling; cover and
simmer for 2 hours. Prepare vegetables. Small carrots and
potatoes may be left whole, larger ones cut in half. Slice
turnip and cut cabbage in wedges. After meat and peas have
cooked 2 hours add vegetables and cook until tender, adding
cabbage last. Remove peas from bag, place in bowl and mash
with butter and pepper to form peas pudding. Remove meat
and cut into serving-size pieces. Arrange meat and
vegetables on platter. Serve the pease pudding in a separate
bowl. Makes 6-8 servings.
* 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”.
LOBSTER QUICHE
2 – 10 inch baked pie crusts
4 eggs
2 cups light cream (10%)
salt and pepper to taste
1/8 tsp nutmeg optional
2 cups Gruyere or Swiss cheese, grated
2 tbsp fresh chives, chopped
(or 2 tsp dried chives)
1 – 11 oz can lobster
4 tbsp parmesan cheese
Preheat oven to 350 degrees F. Whisk eggs in medium bowl,
add cream and whisk together. Add salt and pepper to
taste and nutmeg if desired.Spread lobster meat over
base of 2 pie shells. Sprinkle grated cheese and then
chives over top of lobster meat. Pour egg and cream
mixture into 2 pie shells and bake at 350 degrees for
25-30 minutes, or until filling is set. Turn oven to
broil. Sprinkle parmesan cheese over 2 quiches and
broil until cheese is lightly browned. Serve hot or cold
and garnish with chopped parsley or chives.
MOOSE STEW
3 lbs. Moose, cut in small pieces
¼ lb butter
6 cups water
salt and pepper to taste
Brown moose meat in hot butter, add water, salt and pepper.
Let simmer, adding chopped onion after about an hour of
cooking. Cook for another hour. Then cut up and add:
2 carrots
2 parsnips
1 small turnip
10 potatoes
cook for 30 minutes or until vegetables are tender.
Make dumplings if you wish.
OLD FASHIONED BAKED BEANS
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses
Wash beans and add enough water to come 2 inches above
beans, boil until tender. Put in deep casserole mixed
with other ingredients and bake until crisp and brown,
Serve piping hot.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
DEEP FRIED SQUID RINGS
Clean squid and parboil for 5 minutes.
Cut into rings and dip into batter.
BATTER:
1 cup flour
1 tsp baking powder
1 tsp salt
1 egg
Combine ingredients, adding milk enough to make batter smooth.
After dipping rings, drop into hot fat and cook until
golden brown.
FISH & BREWIS
4cakes hard bread
2 lbs salt cod
1 cup salt pork, finely diced
DRAWN BUTTER:
¼ cup butter
2 medium onions, chopped
2 tbsp flour
1 cup water
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. 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 tsp of salt to water when cooking. 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. 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.
Fry salt pork until golden brown 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:
Melt butter in saucepan, add chopped onions and fry gently
until lightly golden and soft , about 10 minutes. Do not
brown. Sprinkle flour over onions and mix in thoroughly.
Remove from heat. Gradually , while stirring , add half
water. Place back on heat and bring to boil, stirring
constantly. Beat until shiny and smooth. Slowly add
remaining water or until desired consistency is reached.
Cook over low heat 2-3 minutes. Serve over fish and brewis.
FISH CAKES
2 lbs fresh or salt cod (boiled)
8 med boiled potatoes (mashed)
1 med diced onion
small piece of salt pork.
Cut salt pork into small pieces and fry until brown in frying
pan. Remove pork cubes, leaving fat in pan to fry fish
cakes. Mix fish, potatoes, onion together. Shape into fish
cakes and coat with flour. Fry on both sides until golden
brown.
FISH CHOWDER
1 ½ lb. Cod fish fresh or frozen
½ cup diced celery
2 cups hot water
2 cups diced raw potatoes
1/8 tsp. Pepper
¼ lb. Salt pork (optional)
½ cup finely chopped onion
1 chicken bouillon cube
1 tsp. Salt
2 cups whole milk
Thaw fish or fillets if frozen. Cut into medium pieces.
Dice salt pork into ½ inch pieces. Fry in a large sauce pan
until crisp and brown. Remove and drain cubes on paper towel.
Add onion and celery to drippings. Cook 5 minutes, stirring
frequently. Dissolve bouillon cube in hot water. Add to
potatoes, seasonings and other vegetables ( celery and onion)
cover and simmer until potatoes are tender, about 10 minutes.
Place fish, cover and simmer until fish is a milky white showing
that it is cooked, about 10 minutes. Add milk, heat gently for
a few minutes to blend flavors. Taste and correct seasoning.
Serve garnished with pork cubes. ( pork cubes optional).
FISHERMAN’S BREWIS
2 cups fat pork
1 pkg. Fillets or fresh fish
5 cakes hard bread ( soaked in cold water overnight)
Fry fat pork until a little brown, add fish, cook until you
can remove bones, add hard bread, bring to a boil, mash
right away and serve. Can be cooked within 30 minutes.
FRIED COD TONGUES
2 lbs cod tongues, fresh or frozen
½ cup flour
1 – 1 ½ tsp salt
1/8 – ¼ tsp pepper
¼ - ½ lb salt pork
baked cod tongues:
2 lbs cod tongues
1 cup milk
2 tsp salt
1 cup biscuit or bread crumbs
Carefully wash cod tongues and dry with paper towel.
Allow 6-8 tongues per person. Put flour, salt and pepper
in a plastic bag; add tongues and shake until evenly coated.
Cut up salt pork and fry until fat is rendered out an pork
( scrunchions) are crisp and brown. Remove scrunchions.
Fry tongues over medium hot heat until browned and crisp on
both sides. Serve with potatoes and peas.
Baked cod tongues:
Preheat oven to 450 degrees F. Wipe cod tongues with a
damp cloth. Soak cod tongues in milk ( in which salt has
been dissolved) for about 10 minutes. Drain and roll in
bread crumbs . place on a greased baking sheet and bake
at 450 degrees F for about 10 minutes.
NFLD FLIPPER PIE
2 seal flippers
1 small turnip, cubed
3 carrots , sliced
2 onions, sliced
1 parsnip, sliced
2 ½ cups water
1 ½ oz screech
½ fat back pork
2 tbsp vinegar
DUMPLING PASTRY:
1 ½ cups flour
2 tsp baking powder
small pat of butter
Cut all fat and slag from flippers, place them in a deep dish
and add enough boiling water to cover, add vinegar and set
aside to cool, then wipe dry with a paper towel and place
in baking pan or large casserole dish. Add pepper and salt
to taste, cover with sliced onions and sliced fat pork,
dribble the screech over the contents. Cover and cook for 2
hours in a pre heated oven , 375 degrees. Boil turnip,
carrots and parsnip in 2 ½ cups of water for 20 minutes.
When ready place in baking dish along with flipper. Use
vegetable water for gravy... thickened with flour. Make
dumpling pastry and pat over flippers and vegetables. Cover
and bake gently until pastry is done (about 15 minutes).
JIGGS DINNER
2 lbs corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage , cut in wedges
2 tbsp butter
pepper to taste
soak meat in cold water overnight (6-8) hours. Drain meat
and place in large pot. Tie peas in cloth bag, leaving
room for expansion, and put bag in pot with beef. Cover
beef and peas with water. Heat to boiling; cover and
simmer for 2 hours. Prepare vegetables. Small carrots and
potatoes may be left whole, larger ones cut in half. Slice
turnip and cut cabbage in wedges. After meat and peas have
cooked 2 hours add vegetables and cook until tender, adding
cabbage last. Remove peas from bag, place in bowl and mash
with butter and pepper to form peas pudding. Remove meat
and cut into serving-size pieces. Arrange meat and
vegetables on platter. Serve the pease pudding in a separate
bowl. Makes 6-8 servings.
* 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”.
LOBSTER QUICHE
2 – 10 inch baked pie crusts
4 eggs
2 cups light cream (10%)
salt and pepper to taste
1/8 tsp nutmeg optional
2 cups Gruyere or Swiss cheese, grated
2 tbsp fresh chives, chopped
(or 2 tsp dried chives)
1 – 11 oz can lobster
4 tbsp parmesan cheese
Preheat oven to 350 degrees F. Whisk eggs in medium bowl,
add cream and whisk together. Add salt and pepper to
taste and nutmeg if desired.Spread lobster meat over
base of 2 pie shells. Sprinkle grated cheese and then
chives over top of lobster meat. Pour egg and cream
mixture into 2 pie shells and bake at 350 degrees for
25-30 minutes, or until filling is set. Turn oven to
broil. Sprinkle parmesan cheese over 2 quiches and
broil until cheese is lightly browned. Serve hot or cold
and garnish with chopped parsley or chives.
MOOSE STEW
3 lbs. Moose, cut in small pieces
¼ lb butter
6 cups water
salt and pepper to taste
Brown moose meat in hot butter, add water, salt and pepper.
Let simmer, adding chopped onion after about an hour of
cooking. Cook for another hour. Then cut up and add:
2 carrots
2 parsnips
1 small turnip
10 potatoes
cook for 30 minutes or until vegetables are tender.
Make dumplings if you wish.
OLD FASHIONED BAKED BEANS
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses
Wash beans and add enough water to come 2 inches above
beans, boil until tender. Put in deep casserole mixed
with other ingredients and bake until crisp and brown,
Serve piping hot.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
FISH & BREWIS
4cakes hard bread
2 lbs salt cod
1 cup salt pork, finely diced
DRAWN BUTTER:
¼ cup butter
2 medium onions, chopped
2 tbsp flour
1 cup water
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. 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 tsp of salt to water when cooking. 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. 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.
Fry salt pork until golden brown 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:
Melt butter in saucepan, add chopped onions and fry gently
until lightly golden and soft , about 10 minutes. Do not
brown. Sprinkle flour over onions and mix in thoroughly.
Remove from heat. Gradually , while stirring , add half
water. Place back on heat and bring to boil, stirring
constantly. Beat until shiny and smooth. Slowly add
remaining water or until desired consistency is reached.
Cook over low heat 2-3 minutes. Serve over fish and brewis.
FISH CAKES
2 lbs fresh or salt cod (boiled)
8 med boiled potatoes (mashed)
1 med diced onion
small piece of salt pork.
Cut salt pork into small pieces and fry until brown in frying
pan. Remove pork cubes, leaving fat in pan to fry fish
cakes. Mix fish, potatoes, onion together. Shape into fish
cakes and coat with flour. Fry on both sides until golden
brown.
FISH CHOWDER
1 ½ lb. Cod fish fresh or frozen
½ cup diced celery
2 cups hot water
2 cups diced raw potatoes
1/8 tsp. Pepper
¼ lb. Salt pork (optional)
½ cup finely chopped onion
1 chicken bouillon cube
1 tsp. Salt
2 cups whole milk
Thaw fish or fillets if frozen. Cut into medium pieces.
Dice salt pork into ½ inch pieces. Fry in a large sauce pan
until crisp and brown. Remove and drain cubes on paper towel.
Add onion and celery to drippings. Cook 5 minutes, stirring
frequently. Dissolve bouillon cube in hot water. Add to
potatoes, seasonings and other vegetables ( celery and onion)
cover and simmer until potatoes are tender, about 10 minutes.
Place fish, cover and simmer until fish is a milky white showing
that it is cooked, about 10 minutes. Add milk, heat gently for
a few minutes to blend flavors. Taste and correct seasoning.
Serve garnished with pork cubes. ( pork cubes optional).
FISHERMAN’S BREWIS
2 cups fat pork
1 pkg. Fillets or fresh fish
5 cakes hard bread ( soaked in cold water overnight)
Fry fat pork until a little brown, add fish, cook until you
can remove bones, add hard bread, bring to a boil, mash
right away and serve. Can be cooked within 30 minutes.
FRIED COD TONGUES
2 lbs cod tongues, fresh or frozen
½ cup flour
1 – 1 ½ tsp salt
1/8 – ¼ tsp pepper
¼ - ½ lb salt pork
baked cod tongues:
2 lbs cod tongues
1 cup milk
2 tsp salt
1 cup biscuit or bread crumbs
Carefully wash cod tongues and dry with paper towel.
Allow 6-8 tongues per person. Put flour, salt and pepper
in a plastic bag; add tongues and shake until evenly coated.
Cut up salt pork and fry until fat is rendered out an pork
( scrunchions) are crisp and brown. Remove scrunchions.
Fry tongues over medium hot heat until browned and crisp on
both sides. Serve with potatoes and peas.
Baked cod tongues:
Preheat oven to 450 degrees F. Wipe cod tongues with a
damp cloth. Soak cod tongues in milk ( in which salt has
been dissolved) for about 10 minutes. Drain and roll in
bread crumbs . place on a greased baking sheet and bake
at 450 degrees F for about 10 minutes.
NFLD FLIPPER PIE
2 seal flippers
1 small turnip, cubed
3 carrots , sliced
2 onions, sliced
1 parsnip, sliced
2 ½ cups water
1 ½ oz screech
½ fat back pork
2 tbsp vinegar
DUMPLING PASTRY:
1 ½ cups flour
2 tsp baking powder
small pat of butter
Cut all fat and slag from flippers, place them in a deep dish
and add enough boiling water to cover, add vinegar and set
aside to cool, then wipe dry with a paper towel and place
in baking pan or large casserole dish. Add pepper and salt
to taste, cover with sliced onions and sliced fat pork,
dribble the screech over the contents. Cover and cook for 2
hours in a pre heated oven , 375 degrees. Boil turnip,
carrots and parsnip in 2 ½ cups of water for 20 minutes.
When ready place in baking dish along with flipper. Use
vegetable water for gravy... thickened with flour. Make
dumpling pastry and pat over flippers and vegetables. Cover
and bake gently until pastry is done (about 15 minutes).
JIGGS DINNER
2 lbs corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage , cut in wedges
2 tbsp butter
pepper to taste
soak meat in cold water overnight (6-8) hours. Drain meat
and place in large pot. Tie peas in cloth bag, leaving
room for expansion, and put bag in pot with beef. Cover
beef and peas with water. Heat to boiling; cover and
simmer for 2 hours. Prepare vegetables. Small carrots and
potatoes may be left whole, larger ones cut in half. Slice
turnip and cut cabbage in wedges. After meat and peas have
cooked 2 hours add vegetables and cook until tender, adding
cabbage last. Remove peas from bag, place in bowl and mash
with butter and pepper to form peas pudding. Remove meat
and cut into serving-size pieces. Arrange meat and
vegetables on platter. Serve the pease pudding in a separate
bowl. Makes 6-8 servings.
* 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”.
LOBSTER QUICHE
2 – 10 inch baked pie crusts
4 eggs
2 cups light cream (10%)
salt and pepper to taste
1/8 tsp nutmeg optional
2 cups Gruyere or Swiss cheese, grated
2 tbsp fresh chives, chopped
(or 2 tsp dried chives)
1 – 11 oz can lobster
4 tbsp parmesan cheese
Preheat oven to 350 degrees F. Whisk eggs in medium bowl,
add cream and whisk together. Add salt and pepper to
taste and nutmeg if desired.Spread lobster meat over
base of 2 pie shells. Sprinkle grated cheese and then
chives over top of lobster meat. Pour egg and cream
mixture into 2 pie shells and bake at 350 degrees for
25-30 minutes, or until filling is set. Turn oven to
broil. Sprinkle parmesan cheese over 2 quiches and
broil until cheese is lightly browned. Serve hot or cold
and garnish with chopped parsley or chives.
MOOSE STEW
3 lbs. Moose, cut in small pieces
¼ lb butter
6 cups water
salt and pepper to taste
Brown moose meat in hot butter, add water, salt and pepper.
Let simmer, adding chopped onion after about an hour of
cooking. Cook for another hour. Then cut up and add:
2 carrots
2 parsnips
1 small turnip
10 potatoes
cook for 30 minutes or until vegetables are tender.
Make dumplings if you wish.
OLD FASHIONED BAKED BEANS
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses
Wash beans and add enough water to come 2 inches above
beans, boil until tender. Put in deep casserole mixed
with other ingredients and bake until crisp and brown,
Serve piping hot.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
FISH CAKES
2 lbs fresh or salt cod (boiled)
8 med boiled potatoes (mashed)
1 med diced onion
small piece of salt pork.
Cut salt pork into small pieces and fry until brown in frying
pan. Remove pork cubes, leaving fat in pan to fry fish
cakes. Mix fish, potatoes, onion together. Shape into fish
cakes and coat with flour. Fry on both sides until golden
brown.
FISH CHOWDER
1 ½ lb. Cod fish fresh or frozen
½ cup diced celery
2 cups hot water
2 cups diced raw potatoes
1/8 tsp. Pepper
¼ lb. Salt pork (optional)
½ cup finely chopped onion
1 chicken bouillon cube
1 tsp. Salt
2 cups whole milk
Thaw fish or fillets if frozen. Cut into medium pieces.
Dice salt pork into ½ inch pieces. Fry in a large sauce pan
until crisp and brown. Remove and drain cubes on paper towel.
Add onion and celery to drippings. Cook 5 minutes, stirring
frequently. Dissolve bouillon cube in hot water. Add to
potatoes, seasonings and other vegetables ( celery and onion)
cover and simmer until potatoes are tender, about 10 minutes.
Place fish, cover and simmer until fish is a milky white showing
that it is cooked, about 10 minutes. Add milk, heat gently for
a few minutes to blend flavors. Taste and correct seasoning.
Serve garnished with pork cubes. ( pork cubes optional).
FISHERMAN’S BREWIS
2 cups fat pork
1 pkg. Fillets or fresh fish
5 cakes hard bread ( soaked in cold water overnight)
Fry fat pork until a little brown, add fish, cook until you
can remove bones, add hard bread, bring to a boil, mash
right away and serve. Can be cooked within 30 minutes.
FRIED COD TONGUES
2 lbs cod tongues, fresh or frozen
½ cup flour
1 – 1 ½ tsp salt
1/8 – ¼ tsp pepper
¼ - ½ lb salt pork
baked cod tongues:
2 lbs cod tongues
1 cup milk
2 tsp salt
1 cup biscuit or bread crumbs
Carefully wash cod tongues and dry with paper towel.
Allow 6-8 tongues per person. Put flour, salt and pepper
in a plastic bag; add tongues and shake until evenly coated.
Cut up salt pork and fry until fat is rendered out an pork
( scrunchions) are crisp and brown. Remove scrunchions.
Fry tongues over medium hot heat until browned and crisp on
both sides. Serve with potatoes and peas.
Baked cod tongues:
Preheat oven to 450 degrees F. Wipe cod tongues with a
damp cloth. Soak cod tongues in milk ( in which salt has
been dissolved) for about 10 minutes. Drain and roll in
bread crumbs . place on a greased baking sheet and bake
at 450 degrees F for about 10 minutes.
NFLD FLIPPER PIE
2 seal flippers
1 small turnip, cubed
3 carrots , sliced
2 onions, sliced
1 parsnip, sliced
2 ½ cups water
1 ½ oz screech
½ fat back pork
2 tbsp vinegar
DUMPLING PASTRY:
1 ½ cups flour
2 tsp baking powder
small pat of butter
Cut all fat and slag from flippers, place them in a deep dish
and add enough boiling water to cover, add vinegar and set
aside to cool, then wipe dry with a paper towel and place
in baking pan or large casserole dish. Add pepper and salt
to taste, cover with sliced onions and sliced fat pork,
dribble the screech over the contents. Cover and cook for 2
hours in a pre heated oven , 375 degrees. Boil turnip,
carrots and parsnip in 2 ½ cups of water for 20 minutes.
When ready place in baking dish along with flipper. Use
vegetable water for gravy... thickened with flour. Make
dumpling pastry and pat over flippers and vegetables. Cover
and bake gently until pastry is done (about 15 minutes).
JIGGS DINNER
2 lbs corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage , cut in wedges
2 tbsp butter
pepper to taste
soak meat in cold water overnight (6-8) hours. Drain meat
and place in large pot. Tie peas in cloth bag, leaving
room for expansion, and put bag in pot with beef. Cover
beef and peas with water. Heat to boiling; cover and
simmer for 2 hours. Prepare vegetables. Small carrots and
potatoes may be left whole, larger ones cut in half. Slice
turnip and cut cabbage in wedges. After meat and peas have
cooked 2 hours add vegetables and cook until tender, adding
cabbage last. Remove peas from bag, place in bowl and mash
with butter and pepper to form peas pudding. Remove meat
and cut into serving-size pieces. Arrange meat and
vegetables on platter. Serve the pease pudding in a separate
bowl. Makes 6-8 servings.
* 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”.
LOBSTER QUICHE
2 – 10 inch baked pie crusts
4 eggs
2 cups light cream (10%)
salt and pepper to taste
1/8 tsp nutmeg optional
2 cups Gruyere or Swiss cheese, grated
2 tbsp fresh chives, chopped
(or 2 tsp dried chives)
1 – 11 oz can lobster
4 tbsp parmesan cheese
Preheat oven to 350 degrees F. Whisk eggs in medium bowl,
add cream and whisk together. Add salt and pepper to
taste and nutmeg if desired.Spread lobster meat over
base of 2 pie shells. Sprinkle grated cheese and then
chives over top of lobster meat. Pour egg and cream
mixture into 2 pie shells and bake at 350 degrees for
25-30 minutes, or until filling is set. Turn oven to
broil. Sprinkle parmesan cheese over 2 quiches and
broil until cheese is lightly browned. Serve hot or cold
and garnish with chopped parsley or chives.
MOOSE STEW
3 lbs. Moose, cut in small pieces
¼ lb butter
6 cups water
salt and pepper to taste
Brown moose meat in hot butter, add water, salt and pepper.
Let simmer, adding chopped onion after about an hour of
cooking. Cook for another hour. Then cut up and add:
2 carrots
2 parsnips
1 small turnip
10 potatoes
cook for 30 minutes or until vegetables are tender.
Make dumplings if you wish.
OLD FASHIONED BAKED BEANS
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses
Wash beans and add enough water to come 2 inches above
beans, boil until tender. Put in deep casserole mixed
with other ingredients and bake until crisp and brown,
Serve piping hot.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
FISH CHOWDER
1 ½ lb. Cod fish fresh or frozen
½ cup diced celery
2 cups hot water
2 cups diced raw potatoes
1/8 tsp. Pepper
¼ lb. Salt pork (optional)
½ cup finely chopped onion
1 chicken bouillon cube
1 tsp. Salt
2 cups whole milk
Thaw fish or fillets if frozen. Cut into medium pieces.
Dice salt pork into ½ inch pieces. Fry in a large sauce pan
until crisp and brown. Remove and drain cubes on paper towel.
Add onion and celery to drippings. Cook 5 minutes, stirring
frequently. Dissolve bouillon cube in hot water. Add to
potatoes, seasonings and other vegetables ( celery and onion)
cover and simmer until potatoes are tender, about 10 minutes.
Place fish, cover and simmer until fish is a milky white showing
that it is cooked, about 10 minutes. Add milk, heat gently for
a few minutes to blend flavors. Taste and correct seasoning.
Serve garnished with pork cubes. ( pork cubes optional).
FISHERMAN’S BREWIS
2 cups fat pork
1 pkg. Fillets or fresh fish
5 cakes hard bread ( soaked in cold water overnight)
Fry fat pork until a little brown, add fish, cook until you
can remove bones, add hard bread, bring to a boil, mash
right away and serve. Can be cooked within 30 minutes.
FRIED COD TONGUES
2 lbs cod tongues, fresh or frozen
½ cup flour
1 – 1 ½ tsp salt
1/8 – ¼ tsp pepper
¼ - ½ lb salt pork
baked cod tongues:
2 lbs cod tongues
1 cup milk
2 tsp salt
1 cup biscuit or bread crumbs
Carefully wash cod tongues and dry with paper towel.
Allow 6-8 tongues per person. Put flour, salt and pepper
in a plastic bag; add tongues and shake until evenly coated.
Cut up salt pork and fry until fat is rendered out an pork
( scrunchions) are crisp and brown. Remove scrunchions.
Fry tongues over medium hot heat until browned and crisp on
both sides. Serve with potatoes and peas.
Baked cod tongues:
Preheat oven to 450 degrees F. Wipe cod tongues with a
damp cloth. Soak cod tongues in milk ( in which salt has
been dissolved) for about 10 minutes. Drain and roll in
bread crumbs . place on a greased baking sheet and bake
at 450 degrees F for about 10 minutes.
NFLD FLIPPER PIE
2 seal flippers
1 small turnip, cubed
3 carrots , sliced
2 onions, sliced
1 parsnip, sliced
2 ½ cups water
1 ½ oz screech
½ fat back pork
2 tbsp vinegar
DUMPLING PASTRY:
1 ½ cups flour
2 tsp baking powder
small pat of butter
Cut all fat and slag from flippers, place them in a deep dish
and add enough boiling water to cover, add vinegar and set
aside to cool, then wipe dry with a paper towel and place
in baking pan or large casserole dish. Add pepper and salt
to taste, cover with sliced onions and sliced fat pork,
dribble the screech over the contents. Cover and cook for 2
hours in a pre heated oven , 375 degrees. Boil turnip,
carrots and parsnip in 2 ½ cups of water for 20 minutes.
When ready place in baking dish along with flipper. Use
vegetable water for gravy... thickened with flour. Make
dumpling pastry and pat over flippers and vegetables. Cover
and bake gently until pastry is done (about 15 minutes).
JIGGS DINNER
2 lbs corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage , cut in wedges
2 tbsp butter
pepper to taste
soak meat in cold water overnight (6-8) hours. Drain meat
and place in large pot. Tie peas in cloth bag, leaving
room for expansion, and put bag in pot with beef. Cover
beef and peas with water. Heat to boiling; cover and
simmer for 2 hours. Prepare vegetables. Small carrots and
potatoes may be left whole, larger ones cut in half. Slice
turnip and cut cabbage in wedges. After meat and peas have
cooked 2 hours add vegetables and cook until tender, adding
cabbage last. Remove peas from bag, place in bowl and mash
with butter and pepper to form peas pudding. Remove meat
and cut into serving-size pieces. Arrange meat and
vegetables on platter. Serve the pease pudding in a separate
bowl. Makes 6-8 servings.
* 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”.
LOBSTER QUICHE
2 – 10 inch baked pie crusts
4 eggs
2 cups light cream (10%)
salt and pepper to taste
1/8 tsp nutmeg optional
2 cups Gruyere or Swiss cheese, grated
2 tbsp fresh chives, chopped
(or 2 tsp dried chives)
1 – 11 oz can lobster
4 tbsp parmesan cheese
Preheat oven to 350 degrees F. Whisk eggs in medium bowl,
add cream and whisk together. Add salt and pepper to
taste and nutmeg if desired.Spread lobster meat over
base of 2 pie shells. Sprinkle grated cheese and then
chives over top of lobster meat. Pour egg and cream
mixture into 2 pie shells and bake at 350 degrees for
25-30 minutes, or until filling is set. Turn oven to
broil. Sprinkle parmesan cheese over 2 quiches and
broil until cheese is lightly browned. Serve hot or cold
and garnish with chopped parsley or chives.
MOOSE STEW
3 lbs. Moose, cut in small pieces
¼ lb butter
6 cups water
salt and pepper to taste
Brown moose meat in hot butter, add water, salt and pepper.
Let simmer, adding chopped onion after about an hour of
cooking. Cook for another hour. Then cut up and add:
2 carrots
2 parsnips
1 small turnip
10 potatoes
cook for 30 minutes or until vegetables are tender.
Make dumplings if you wish.
OLD FASHIONED BAKED BEANS
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses
Wash beans and add enough water to come 2 inches above
beans, boil until tender. Put in deep casserole mixed
with other ingredients and bake until crisp and brown,
Serve piping hot.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
FISHERMAN’S BREWIS
2 cups fat pork
1 pkg. Fillets or fresh fish
5 cakes hard bread ( soaked in cold water overnight)
Fry fat pork until a little brown, add fish, cook until you
can remove bones, add hard bread, bring to a boil, mash
right away and serve. Can be cooked within 30 minutes.
FRIED COD TONGUES
2 lbs cod tongues, fresh or frozen
½ cup flour
1 – 1 ½ tsp salt
1/8 – ¼ tsp pepper
¼ - ½ lb salt pork
baked cod tongues:
2 lbs cod tongues
1 cup milk
2 tsp salt
1 cup biscuit or bread crumbs
Carefully wash cod tongues and dry with paper towel.
Allow 6-8 tongues per person. Put flour, salt and pepper
in a plastic bag; add tongues and shake until evenly coated.
Cut up salt pork and fry until fat is rendered out an pork
( scrunchions) are crisp and brown. Remove scrunchions.
Fry tongues over medium hot heat until browned and crisp on
both sides. Serve with potatoes and peas.
Baked cod tongues:
Preheat oven to 450 degrees F. Wipe cod tongues with a
damp cloth. Soak cod tongues in milk ( in which salt has
been dissolved) for about 10 minutes. Drain and roll in
bread crumbs . place on a greased baking sheet and bake
at 450 degrees F for about 10 minutes.
NFLD FLIPPER PIE
2 seal flippers
1 small turnip, cubed
3 carrots , sliced
2 onions, sliced
1 parsnip, sliced
2 ½ cups water
1 ½ oz screech
½ fat back pork
2 tbsp vinegar
DUMPLING PASTRY:
1 ½ cups flour
2 tsp baking powder
small pat of butter
Cut all fat and slag from flippers, place them in a deep dish
and add enough boiling water to cover, add vinegar and set
aside to cool, then wipe dry with a paper towel and place
in baking pan or large casserole dish. Add pepper and salt
to taste, cover with sliced onions and sliced fat pork,
dribble the screech over the contents. Cover and cook for 2
hours in a pre heated oven , 375 degrees. Boil turnip,
carrots and parsnip in 2 ½ cups of water for 20 minutes.
When ready place in baking dish along with flipper. Use
vegetable water for gravy... thickened with flour. Make
dumpling pastry and pat over flippers and vegetables. Cover
and bake gently until pastry is done (about 15 minutes).
JIGGS DINNER
2 lbs corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage , cut in wedges
2 tbsp butter
pepper to taste
soak meat in cold water overnight (6-8) hours. Drain meat
and place in large pot. Tie peas in cloth bag, leaving
room for expansion, and put bag in pot with beef. Cover
beef and peas with water. Heat to boiling; cover and
simmer for 2 hours. Prepare vegetables. Small carrots and
potatoes may be left whole, larger ones cut in half. Slice
turnip and cut cabbage in wedges. After meat and peas have
cooked 2 hours add vegetables and cook until tender, adding
cabbage last. Remove peas from bag, place in bowl and mash
with butter and pepper to form peas pudding. Remove meat
and cut into serving-size pieces. Arrange meat and
vegetables on platter. Serve the pease pudding in a separate
bowl. Makes 6-8 servings.
* 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”.
LOBSTER QUICHE
2 – 10 inch baked pie crusts
4 eggs
2 cups light cream (10%)
salt and pepper to taste
1/8 tsp nutmeg optional
2 cups Gruyere or Swiss cheese, grated
2 tbsp fresh chives, chopped
(or 2 tsp dried chives)
1 – 11 oz can lobster
4 tbsp parmesan cheese
Preheat oven to 350 degrees F. Whisk eggs in medium bowl,
add cream and whisk together. Add salt and pepper to
taste and nutmeg if desired.Spread lobster meat over
base of 2 pie shells. Sprinkle grated cheese and then
chives over top of lobster meat. Pour egg and cream
mixture into 2 pie shells and bake at 350 degrees for
25-30 minutes, or until filling is set. Turn oven to
broil. Sprinkle parmesan cheese over 2 quiches and
broil until cheese is lightly browned. Serve hot or cold
and garnish with chopped parsley or chives.
MOOSE STEW
3 lbs. Moose, cut in small pieces
¼ lb butter
6 cups water
salt and pepper to taste
Brown moose meat in hot butter, add water, salt and pepper.
Let simmer, adding chopped onion after about an hour of
cooking. Cook for another hour. Then cut up and add:
2 carrots
2 parsnips
1 small turnip
10 potatoes
cook for 30 minutes or until vegetables are tender.
Make dumplings if you wish.
OLD FASHIONED BAKED BEANS
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses
Wash beans and add enough water to come 2 inches above
beans, boil until tender. Put in deep casserole mixed
with other ingredients and bake until crisp and brown,
Serve piping hot.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
FRIED COD TONGUES
2 lbs cod tongues, fresh or frozen
½ cup flour
1 – 1 ½ tsp salt
1/8 – ¼ tsp pepper
¼ - ½ lb salt pork
baked cod tongues:
2 lbs cod tongues
1 cup milk
2 tsp salt
1 cup biscuit or bread crumbs
Carefully wash cod tongues and dry with paper towel.
Allow 6-8 tongues per person. Put flour, salt and pepper
in a plastic bag; add tongues and shake until evenly coated.
Cut up salt pork and fry until fat is rendered out an pork
( scrunchions) are crisp and brown. Remove scrunchions.
Fry tongues over medium hot heat until browned and crisp on
both sides. Serve with potatoes and peas.
Baked cod tongues:
Preheat oven to 450 degrees F. Wipe cod tongues with a
damp cloth. Soak cod tongues in milk ( in which salt has
been dissolved) for about 10 minutes. Drain and roll in
bread crumbs . place on a greased baking sheet and bake
at 450 degrees F for about 10 minutes.
NFLD FLIPPER PIE
2 seal flippers
1 small turnip, cubed
3 carrots , sliced
2 onions, sliced
1 parsnip, sliced
2 ½ cups water
1 ½ oz screech
½ fat back pork
2 tbsp vinegar
DUMPLING PASTRY:
1 ½ cups flour
2 tsp baking powder
small pat of butter
Cut all fat and slag from flippers, place them in a deep dish
and add enough boiling water to cover, add vinegar and set
aside to cool, then wipe dry with a paper towel and place
in baking pan or large casserole dish. Add pepper and salt
to taste, cover with sliced onions and sliced fat pork,
dribble the screech over the contents. Cover and cook for 2
hours in a pre heated oven , 375 degrees. Boil turnip,
carrots and parsnip in 2 ½ cups of water for 20 minutes.
When ready place in baking dish along with flipper. Use
vegetable water for gravy... thickened with flour. Make
dumpling pastry and pat over flippers and vegetables. Cover
and bake gently until pastry is done (about 15 minutes).
JIGGS DINNER
2 lbs corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage , cut in wedges
2 tbsp butter
pepper to taste
soak meat in cold water overnight (6-8) hours. Drain meat
and place in large pot. Tie peas in cloth bag, leaving
room for expansion, and put bag in pot with beef. Cover
beef and peas with water. Heat to boiling; cover and
simmer for 2 hours. Prepare vegetables. Small carrots and
potatoes may be left whole, larger ones cut in half. Slice
turnip and cut cabbage in wedges. After meat and peas have
cooked 2 hours add vegetables and cook until tender, adding
cabbage last. Remove peas from bag, place in bowl and mash
with butter and pepper to form peas pudding. Remove meat
and cut into serving-size pieces. Arrange meat and
vegetables on platter. Serve the pease pudding in a separate
bowl. Makes 6-8 servings.
* 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”.
LOBSTER QUICHE
2 – 10 inch baked pie crusts
4 eggs
2 cups light cream (10%)
salt and pepper to taste
1/8 tsp nutmeg optional
2 cups Gruyere or Swiss cheese, grated
2 tbsp fresh chives, chopped
(or 2 tsp dried chives)
1 – 11 oz can lobster
4 tbsp parmesan cheese
Preheat oven to 350 degrees F. Whisk eggs in medium bowl,
add cream and whisk together. Add salt and pepper to
taste and nutmeg if desired.Spread lobster meat over
base of 2 pie shells. Sprinkle grated cheese and then
chives over top of lobster meat. Pour egg and cream
mixture into 2 pie shells and bake at 350 degrees for
25-30 minutes, or until filling is set. Turn oven to
broil. Sprinkle parmesan cheese over 2 quiches and
broil until cheese is lightly browned. Serve hot or cold
and garnish with chopped parsley or chives.
MOOSE STEW
3 lbs. Moose, cut in small pieces
¼ lb butter
6 cups water
salt and pepper to taste
Brown moose meat in hot butter, add water, salt and pepper.
Let simmer, adding chopped onion after about an hour of
cooking. Cook for another hour. Then cut up and add:
2 carrots
2 parsnips
1 small turnip
10 potatoes
cook for 30 minutes or until vegetables are tender.
Make dumplings if you wish.
OLD FASHIONED BAKED BEANS
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses
Wash beans and add enough water to come 2 inches above
beans, boil until tender. Put in deep casserole mixed
with other ingredients and bake until crisp and brown,
Serve piping hot.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
NFLD FLIPPER PIE
2 seal flippers
1 small turnip, cubed
3 carrots , sliced
2 onions, sliced
1 parsnip, sliced
2 ½ cups water
1 ½ oz screech
½ fat back pork
2 tbsp vinegar
DUMPLING PASTRY:
1 ½ cups flour
2 tsp baking powder
small pat of butter
Cut all fat and slag from flippers, place them in a deep dish
and add enough boiling water to cover, add vinegar and set
aside to cool, then wipe dry with a paper towel and place
in baking pan or large casserole dish. Add pepper and salt
to taste, cover with sliced onions and sliced fat pork,
dribble the screech over the contents. Cover and cook for 2
hours in a pre heated oven , 375 degrees. Boil turnip,
carrots and parsnip in 2 ½ cups of water for 20 minutes.
When ready place in baking dish along with flipper. Use
vegetable water for gravy... thickened with flour. Make
dumpling pastry and pat over flippers and vegetables. Cover
and bake gently until pastry is done (about 15 minutes).
JIGGS DINNER
2 lbs corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage , cut in wedges
2 tbsp butter
pepper to taste
soak meat in cold water overnight (6-8) hours. Drain meat
and place in large pot. Tie peas in cloth bag, leaving
room for expansion, and put bag in pot with beef. Cover
beef and peas with water. Heat to boiling; cover and
simmer for 2 hours. Prepare vegetables. Small carrots and
potatoes may be left whole, larger ones cut in half. Slice
turnip and cut cabbage in wedges. After meat and peas have
cooked 2 hours add vegetables and cook until tender, adding
cabbage last. Remove peas from bag, place in bowl and mash
with butter and pepper to form peas pudding. Remove meat
and cut into serving-size pieces. Arrange meat and
vegetables on platter. Serve the pease pudding in a separate
bowl. Makes 6-8 servings.
* 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”.
LOBSTER QUICHE
2 – 10 inch baked pie crusts
4 eggs
2 cups light cream (10%)
salt and pepper to taste
1/8 tsp nutmeg optional
2 cups Gruyere or Swiss cheese, grated
2 tbsp fresh chives, chopped
(or 2 tsp dried chives)
1 – 11 oz can lobster
4 tbsp parmesan cheese
Preheat oven to 350 degrees F. Whisk eggs in medium bowl,
add cream and whisk together. Add salt and pepper to
taste and nutmeg if desired.Spread lobster meat over
base of 2 pie shells. Sprinkle grated cheese and then
chives over top of lobster meat. Pour egg and cream
mixture into 2 pie shells and bake at 350 degrees for
25-30 minutes, or until filling is set. Turn oven to
broil. Sprinkle parmesan cheese over 2 quiches and
broil until cheese is lightly browned. Serve hot or cold
and garnish with chopped parsley or chives.
MOOSE STEW
3 lbs. Moose, cut in small pieces
¼ lb butter
6 cups water
salt and pepper to taste
Brown moose meat in hot butter, add water, salt and pepper.
Let simmer, adding chopped onion after about an hour of
cooking. Cook for another hour. Then cut up and add:
2 carrots
2 parsnips
1 small turnip
10 potatoes
cook for 30 minutes or until vegetables are tender.
Make dumplings if you wish.
OLD FASHIONED BAKED BEANS
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses
Wash beans and add enough water to come 2 inches above
beans, boil until tender. Put in deep casserole mixed
with other ingredients and bake until crisp and brown,
Serve piping hot.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
JIGGS DINNER
2 lbs corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage , cut in wedges
2 tbsp butter
pepper to taste
soak meat in cold water overnight (6-8) hours. Drain meat
and place in large pot. Tie peas in cloth bag, leaving
room for expansion, and put bag in pot with beef. Cover
beef and peas with water. Heat to boiling; cover and
simmer for 2 hours. Prepare vegetables. Small carrots and
potatoes may be left whole, larger ones cut in half. Slice
turnip and cut cabbage in wedges. After meat and peas have
cooked 2 hours add vegetables and cook until tender, adding
cabbage last. Remove peas from bag, place in bowl and mash
with butter and pepper to form peas pudding. Remove meat
and cut into serving-size pieces. Arrange meat and
vegetables on platter. Serve the pease pudding in a separate
bowl. Makes 6-8 servings.
* 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”.
LOBSTER QUICHE
2 – 10 inch baked pie crusts
4 eggs
2 cups light cream (10%)
salt and pepper to taste
1/8 tsp nutmeg optional
2 cups Gruyere or Swiss cheese, grated
2 tbsp fresh chives, chopped
(or 2 tsp dried chives)
1 – 11 oz can lobster
4 tbsp parmesan cheese
Preheat oven to 350 degrees F. Whisk eggs in medium bowl,
add cream and whisk together. Add salt and pepper to
taste and nutmeg if desired.Spread lobster meat over
base of 2 pie shells. Sprinkle grated cheese and then
chives over top of lobster meat. Pour egg and cream
mixture into 2 pie shells and bake at 350 degrees for
25-30 minutes, or until filling is set. Turn oven to
broil. Sprinkle parmesan cheese over 2 quiches and
broil until cheese is lightly browned. Serve hot or cold
and garnish with chopped parsley or chives.
MOOSE STEW
3 lbs. Moose, cut in small pieces
¼ lb butter
6 cups water
salt and pepper to taste
Brown moose meat in hot butter, add water, salt and pepper.
Let simmer, adding chopped onion after about an hour of
cooking. Cook for another hour. Then cut up and add:
2 carrots
2 parsnips
1 small turnip
10 potatoes
cook for 30 minutes or until vegetables are tender.
Make dumplings if you wish.
OLD FASHIONED BAKED BEANS
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses
Wash beans and add enough water to come 2 inches above
beans, boil until tender. Put in deep casserole mixed
with other ingredients and bake until crisp and brown,
Serve piping hot.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
LOBSTER QUICHE
2 – 10 inch baked pie crusts
4 eggs
2 cups light cream (10%)
salt and pepper to taste
1/8 tsp nutmeg optional
2 cups Gruyere or Swiss cheese, grated
2 tbsp fresh chives, chopped
(or 2 tsp dried chives)
1 – 11 oz can lobster
4 tbsp parmesan cheese
Preheat oven to 350 degrees F. Whisk eggs in medium bowl,
add cream and whisk together. Add salt and pepper to
taste and nutmeg if desired.Spread lobster meat over
base of 2 pie shells. Sprinkle grated cheese and then
chives over top of lobster meat. Pour egg and cream
mixture into 2 pie shells and bake at 350 degrees for
25-30 minutes, or until filling is set. Turn oven to
broil. Sprinkle parmesan cheese over 2 quiches and
broil until cheese is lightly browned. Serve hot or cold
and garnish with chopped parsley or chives.
MOOSE STEW
3 lbs. Moose, cut in small pieces
¼ lb butter
6 cups water
salt and pepper to taste
Brown moose meat in hot butter, add water, salt and pepper.
Let simmer, adding chopped onion after about an hour of
cooking. Cook for another hour. Then cut up and add:
2 carrots
2 parsnips
1 small turnip
10 potatoes
cook for 30 minutes or until vegetables are tender.
Make dumplings if you wish.
OLD FASHIONED BAKED BEANS
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses
Wash beans and add enough water to come 2 inches above
beans, boil until tender. Put in deep casserole mixed
with other ingredients and bake until crisp and brown,
Serve piping hot.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
MOOSE STEW
3 lbs. Moose, cut in small pieces
¼ lb butter
6 cups water
salt and pepper to taste
Brown moose meat in hot butter, add water, salt and pepper.
Let simmer, adding chopped onion after about an hour of
cooking. Cook for another hour. Then cut up and add:
2 carrots
2 parsnips
1 small turnip
10 potatoes
cook for 30 minutes or until vegetables are tender.
Make dumplings if you wish.
OLD FASHIONED BAKED BEANS
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses
Wash beans and add enough water to come 2 inches above
beans, boil until tender. Put in deep casserole mixed
with other ingredients and bake until crisp and brown,
Serve piping hot.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
OLD FASHIONED BAKED BEANS
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses
Wash beans and add enough water to come 2 inches above
beans, boil until tender. Put in deep casserole mixed
with other ingredients and bake until crisp and brown,
Serve piping hot.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
2 boiled onions
¼ cup butter
1 tbsp cornstarch or flour
2 cups boiled water
Combine butter and flour, add onions and liquid. Heat
until thickened. Serve hot with fish and potatoes.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
SHIPWRECK
2 large onions
1 lb. Ground beef
1 cup chopped celery
1 can boiling water
2 med. Potatoes
½ cup long grain rice
1 can tomato soup
salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
STEWED BEANS
2 cups of beans
1 onion
salt meat
1 small turnip
1 carrot
3 potatoes
Boil beans, salt meat and onion until beans are almost cooked.
Cut turnip and carrot into small pieces. Cook well, cut
potatoes small and put in about 15 minutes before you take
beans off the stove. Serve with fresh bread or fresh rolls.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.
STEWED COD FISH
3 lbs. Fish
¼ lb. Fat back pork
6 potatoes (medium)
2 onions
pepper
salt
flour
water
Cut pork in slices about 2 inches long. Wash in boiling water
and fry in pan until golden brown. Remove from heat.
Clean and skin fish. Cut in pieces 3 to 4 inches long.
(Round fish which has been split is most suitable – fillets can be used.)
Dry and roll in flour. In cooking pot ( iron pot if possible – 8 to 9 inches
in diameter and 4 inches or more deep) put half
the pork fat and heat. Place the fish in pot, then
cut the onions in small pieces and place on fish,
as well as the pork slices and remainder of fat.
Sprinkle with pepper and 1 tbsp. Flour.
Place potatoes on top of this. Add water half-way up the pot
of ingredients. Cook on top of stove until potatoes are cooked
and fish breaks easily. Serves 6 persons.