Newfoundland Fish And Brewis
|Salt codfish||1 Pound|
|Hard bread cake||4|
|Salted pork back fat||1⁄4 Pound, cut in small pieces|
Water salt fish for 12-14 hours, depending on the thickness of cod.
Pour off water for soaking, then cook fish.
Bring it to a boil, then simmer 10 minutes; drain.
Remove skin, bones and flake.
Soak hard bread until it can be cut with a knife.
Bring just to a boil, then drain and chop finely.
Fry fat back pork until all fat is rendered out and 'scrunchions' are crisp and brown.
Remove them and keep them warm.
Fry out onion in the fat.
Combine flaked fish with chopped, cooked hard bread.
Chop until all is fine, then toss lightly with the fat and onions and scrunchions.