scrunchins n pl also cruncheons, scrunche(o)ns, scrunchings, scrunchions
[phonetics unavailable]. Cp EDD scrunching(s) I 'the remains of a feast; remnants
of food, broken meat, scraps,' 2 'refuse of any kind' Y, and also crunch Sc Lei Gl,
crunshon Y Ha, scrunch 7 Ox, 8.
1 Bits of animal fat or fish
liver, esp after its oil has been rendered out.
1792 PULLING MS 8
The only substitute I can find they have for bread is eggs, mixed up with deer's and
swile's cruncheons which forms a kind of paste.  GOSSE 114-15 The advancing
heat of spring melts the fat from the cellular tissue, which, when the oil has been drawn
off, is rejected under the name of scruncheons. 1861 DE BOILIEU 158 After taking
out as much oil as possible, and placing it in a tank, the remainder in the boiler,
called 'scrunchens,' is collected, and undergoes the process of being pressed with a
strong screw. 1897 J A Folklore x, 208 Scrunchings, the fibrous part of seal
blubber and cods' livers, after they have been boiled or tried out and the oil pressed
out of them. 1937 DEVINE 43 ~ the residue in a cask or boiler of cod livers or seal fat
after the oil has been drawn off. P 218-68 ~ squares of whale fat after the oil has been
rendered from them. Often used as fuel to keep the fires going under the oil vats. 1981
HUSSEY 21 When the cod oil was all rendered out and sold, we used to go over across the
harbour to the factory and get the scruncheons (the residue that remained after all the
[cod liver] oil was pressed out ... and although it didn't burn quite so well as the cod
livers ... it helped ... to keep us warm in the fall.
pork, cut into cubes, often fried and served as a garnish, esp over FISH AND BREWIS.
1920 WALDO 160 'Bruise' is a very popular dish of hard bread boiled
with fish, and with 'scrunchins' (pork) fried and put over it. P 245-55 ~ small, finely
cut bits of fat pork, fried and eaten with fish and bruise. They are in the form of
little cubes, 1/8 in. thick or smaller, and crisp on the top. T 92/3-64 And cut it real
fine. What we used to call scrunchins, the little chunks. You cut them up and you put
that in the flour. P 207-66 We're having scrunchins with our fish and potatoes. 1966
SCAMMELL 23 'Fish and brewis?' Uncle Jasper's tone was reverent. 'And scruncheons?' 'And
scruncheons. Mary needn't know. And if she does, what odds?'