2 lb Salt cod sounds 1/2 lb Salt pork
2 Cakes hard bread 1/2 ts Clove
1 ts Spice 1 ts Cinnamon
1/2 c Molasses 1 c Raisins
Soak sounds in cold water for 24 hours. Drain sounds, and cover with
fresh cold water. Cook until tender. Chop in small piecers.
Previously soak hard bread for 12 hours in cold water, break in small
pieces after drainking, and then add to tender sounds. Cut salt pork
in tiny squares, mix in raisins, molasses and spices and pour mixture
over sounds and hard bread. Place all in pan and bake for two hours
in moderate oven (350f).
Comments: “This recipe came from Western Head, Notre Dame Bay, and may
originally have come from our great-great grand parents who came from
England. It was always served for Christmas Eve Supper. The Sounds
were brought from Labrador where our fathers fished in the summer
months. The Sounds were salted down in wooden butter tubs. Butter
was bought then in 22 and 10 pound wooden tubs. Today, where Sounds
are available, the fifth generation of our family still has “Cod
Sound Pie” on Christmas Eve and it really is a delacacy.”
from Mrs. Stella Boyd, Summerford, Newfoundland
From Fatback and Molasses, A collection of Favourite Old Recipes from
Newfoundland and Labrador, 1974.
Yields
1 servings