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.