Break each bread into 2 or 3 pieces and soak for 6 & 8 hrs. in cold water. Use lots of water as it will be absorbed. Soak salt cod in seperate bowl of cold water for 6 & 8 hrs. (Change water once or twice if you prefer less salt). Change water on cod and simmer gently until tender, 5 & 10 min. Remove from heat, drain, skin, bone and flake fish. Place hardbread in saucepan with enough water to cover bread (use water in which it was soaked) . Heat slowly just until it comes to a boil. Remove from heat and drain immediatly. Add cooked, flaked fish and mix. Keep hot. Fry salt porkuntil golden brown and crisp. These “scrunchions” and fat may be poured over fish and brewis mixture when served, or mixed with it. Serve hot.

“Drawn Butter” is sometimes used instead of “scrunchions”. Melt butter in saucepan, add chopped onions and fry gently until lightly golden and soft (about 10 min.) Do not brown. Sprinkle flour over onions and mix in throughly. Remove from heat. Gradually, while stirring, add half water, place back on heat and bring to boil. Beat til shiny and smooth. Slowly add remaining water or until desired consistency is reached. Cook over low heat 2 & 3 min. Serve over fish and brewis.