Skipper

She's a dory, not a taxi.

Where do you want to go.

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.

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.

Them days the garden party was the whole summer. Here's what's on the go now, and when.

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.

Creamed salt cod

Salt cod soaked out and finished in a milk sauce with onion, eaten over potatoes.

Feeds four · Half an hour, after four hours of soaking

What you need

salt cod
butter
whole or evaporated milk
onion
flour or corn starch
vegetable broth
black or white pepper

How it's done

1. Soak the salt cod four hours, changing the water twice.
2. Bring it to a simmer — not a boil — for two or three minutes, drain, and do it again in fresh water.
3. Flake the fish; it separates on its own. Take out the silver skin and any bones.
4. Soften a finely chopped onion in butter in a large pan until it is very soft.
5. Add most of the milk and bring it to a simmer. Season with pepper.
6. Whisk four or five tablespoons of flour into the last cup of milk and pour it in slowly, stirring, until it thickens.
7. Loosen it with a little more milk or the potato water if it goes too thick. Serve over boiled potatoes.

Where to get a feed

Saltfish is sold in most grocery stores here. Buy it soaked, or plan two days ahead.

Where that comes from

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.

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.

No, I said, that's not the house. It was down just below there. Go back up the road.

Back up the road