FISH BREWS “Bumpy's” mom —► Mary Abbott Gullage remembered by Elsie Oldford The day before serving: Chop up Hard Bread into stuffing size or smaller and soak overnight. Next day: Boil salt fish or fresh (haddock) until tender. Then skin and debone. Put into a large casserole dish. Take some diced salt pork and brown with diced onions (optional, but adds to flavor). Add cooked fish together with bread and mix together. The “Hard Bread” is a Newfoundland bread and is still available there. When I lived in Sommerville MA it was available there. Grandma (Eleanor Forsberg) Prawns Jumbo or big (Shrimp or even other fish) Cut prawns open to lay flat — leave tails on. Dip into batter & deep fry. Batter: 2 T flour 1 T pancake flour dash salt & dash paprika Add milk to make a med. thick batter like hot cake batter Make a dip by mixing mayo, sweet pickle juice, mustard, catsup, sugar, salt & pepper. Add finely, finely, chopped onion & pickle