Cod sound pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Salt cod sounds |
| 2 | Cakes hard bread | |
| 1 | teaspoon | Spice |
| ½ | cup | Molasses |
| ½ | pounds | Salt pork |
| ½ | teaspoon | Clove |
| 1 | teaspoon | Cinnamon |
| 1 | cup | Raisins |
Directions
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.