Games
Come in. Pull up a chair.
Them days you sent a youngster up the road to say there was a game on. Now you send the code, and if a chair's still empty when you deal, one of the regulars takes it.
Advertise here
Skipper
Got a place worth the drive?
Down the road
Well, Sunday after Mass we'd walk it. Start at the gate and go down, and every house along here I'll tell you who's in it.
On the go
Them days the garden party was the whole summer. Here's what's on the go now, and when.
The kitchen
Well, Sunday the pot was on before Mass and the smell of it met you at the gate. Here's what was in it, and how it's done.
Cod tongues
The small piece of flesh from under the cod's jaw, floured and pan-fried.
Feeds two or three as a plate · About twenty minutes
What you need
- cod tongues
- flour
- sea salt
- black pepper
- olive oil
- butter
- fat pork
How it's done
- 1. Wash the tongues carefully and dry them well on paper.
- 2. Shake flour, sea salt and pepper together in a bag, and roll the tongues in it.
- 3. Heat a frying pan to medium with a spoon of oil and a spoon of butter — or render diced fat pork first and fry in that.
- 4. Lay them in one at a time so the pan stays hot.
- 5. Fry until golden and crisp, then turn them once. How long depends on the size of the tongue.
- 6. Rest them on paper and serve straight away, with scrunchions if you have them.
Where to get a feed
On menus around St. John's and along the shore; the dish visitors are dared to try and then order again.
Where that comes from
The hall
Them days the hall had a dance Saturday and the kitchen had music the rest of the week. It's still playing. Come in and listen.
The yarns
He said, you know the one about the light on the water. I said, I do. That's a story, mind, and I'll tell you which parts.
Not the house
No, I said, that's not the house. It was down just below there. Go back up the road.
Back up the road
