The following kitchen memory is from an interview with Mr. Edgar Mudge
who grew up in Norris Point, Newfoundland and began teaching in a small
community on the Northern Peninsula. As a young teacher, he boarded in a
private home and recalls some special meals he shared there.
All the special little things in a community that you could get like
for meals--oh, a can of fruit and cream--that sort of thing--this was special
stuff. Right? Like, the family didn't have that. They couldn't afford it.
But they would buy it for the teacher. My meals were specially prepared.
They were different sometimes from what I was used to. I did like game and
things like that and there was lots of that. I remember eating seagull.
I did! I did! If there was no fresh of any kind of course--Sunday dinner
was always a big cooked dinner, of course, which is typical of a lot of
Newfoundland families today. And if there was no fresh meat of any kind--like
you couldn't go to the store to buy fresh meat of any kind like you can
today because most of the stores didn't have any kind of electricity for
refrigeration. So you would get your rabbits, and your turrs, and your moose
and your rabbits and what have you. If there was none of that, on occasion,
what would you make gravy from? The lady of the house where I stayed--she
would fry bologna and she would make bologna gravy and that's what we would
have for Sunday dinner.
I remember as kids, if there were baked rabbits for Sunday dinner, we
would fight over who would get the head. You'd break it apart and the brain
was inside. Actually, it's quite tasty, quite tasty.