The utilities company noted they would be doing some upgrades to the main power line, leaving local residents from Castor River to Eddies Cove without electricity until 11:00 AM. This delayed my traditional lunch at grandma’s house.
Early in the morning, I lit a fire. The heat from locally cut wood, provided much warmth. I did some chores and brought out some light trash. I dropped in to visit my grandmother, who faithfully had the pot on the stove and noted she was cooking “Rabbit Soup”, but it would not be ready until about 1:30 PM. We chatted for a bit and she had also proudly showed me all her knitting. She certainly keeps quite busy.
The table was prepared, with homemade bread, the salt & pepper shakers, the rabbit had been taken from the pot and soup ready to be poured into each bowl. The rabbit was delicious. My grandmother and I always have a good chat, whether it is about the hockey game, curling, gardening, weather or past times. I had told her I was looking at old photos earlier, some of which included my grandfather, father and of course my childhood.RabbitMany good memories.
I enjoy traditional recipes of rural Newfoundland. My grandmother and I discussed how traditions are dying as far fewer people of the younger generations are cooking with wild game. Modernization and the convenience of pre-packaged food is having an impact on the dishes that have been served on Newfoundland tables for centuries.
RECIPE FOR NEWFOUNDLAND RABBIT SOUP
1 lb turnip
4 med. Potatoes
1 med. Onion
few drips of gravy browning
3 ½ – 4 qts. Cold water
3 ½ – 4 qts. Cold water
Cut salt beef into small pieces. Place in large saucepan and add 2 qts. cold water. Bring to a boil. Place salt beef, rabbit and remaining 3 ½ qts (cook 1 ½ hours). Add vegetables and browning. Cook 30 minutes.
Bon Apetit!
Live Rural NL 0
Christopher Mitchelmore
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