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Internet Message Format  |  1993-01-18  |  1KB
  1. Path: recipes
  2. Newsgroups: rec.food.recipes
  3. Distribution: world
  4. From: dxp%hector@uunet.uu.net (Catweazle)
  5. Date: Wed, 24 Jul 91 23:18:19 GMT
  6. Subject: MEAT: Newfoundland Fish and Brewis
  7. References: <1991Jul24.050743.11806@usblues.uucp>
  8. Reply-To: dxp%hector@uunet.uu.net (Catweazle)
  9. Keywords: recipe MEAT
  10. Summary: orig. subject: Re: hardtack
  11. Archive-Name: recipes/meat/newfoundland-fish
  12. Followup-To: rec.food.cooking
  13. Organization: Electrickery Inc
  14. Approved: aem@mthvax.cs.miami.edu
  15. Message-ID: <2898D09F.4C3B@mthvax.cs.miami.edu>
  16.  
  17.  
  18.  
  19. NEWFOUNDLAND FISH & BREWIS
  20.  
  21. Hardtack, 1 piece per person and one for the pot
  22. Fish, use what you got(.5 lb per person)
  23. Water
  24. .25 lb salt pork
  25. Onion(.5 onion per person)
  26.  
  27. Soak hardtack in water until it can't absorb more(could take 4+
  28. hours).  Bring water to boil, drain and break hardtack into bite size
  29. pieces.  While hardtack is heating, cut salt pork into small pieces and
  30. render over low heat until pork is browned(pork now = scruchions).
  31. Cook onions in rendered fat until golden.  Add the hardtack and fry
  32. lightly.  Chop fish into bitesize pieces, add fish to mixture, stir
  33. until fish cooks, usually 3-5 mins.
  34.  
  35. Dave Peak
  36.  
  37.