January 18, 1917

Archival Moment

“Fish and Brewis” has long been one of the most common meals served in Newfoundland and Labrador and during the First World War (1914 -1918) Newfoundlanders were determined to see the meal served to the ‘boys’ of the Newfoundland Regiment. The people of the Dominion of Newfoundland were so resolute that this Newfoundland delicacy be available to their ‘soldiers boys’ in the trenches of France that a “Fish and Brewis” Fund was established to purchase and send overseas the two main ingredients, dried cod fish and ship’s biscuits.

Like most people in a foreign land, the men of the Newfoundland Regiment missed the comfort foods of home. One historian reported, “Fish and Brewis is the dish that all Newfoundlanders yearn when away from home.”

Fish and Brewis (pronounced “brews”) is a combination of salt cod and hard bread, which is a small, compact cake, made with flour and water and sometimes called “hard tack.” The dish is frequently sprinkled with “scruncheons,” which are crisp fried bits of salt fat-back pork, and the scruncheons are sometimes fried with onions.

In a letter dated January 18, 1917, Charles P. Ayre, the Honorable Secretary, of the Fish an Brewis Committee, in St. John’s received a note from Captain (Rev.) Thomas Nangle expressing the thanks of the Ist Battalion, Newfoundland Regiment in France for the feed of the “Fish and Brewis.” He wrote:

“it would be hard to find in the whole British Army a more contented unit than the boys from “Newfoundland” on that Sunday morning we had Fish and Brewis for breakfast. The men enjoyed the meal to such an extent that even in the line … arrangements for them to have this ration once a week while it lasts.”

Nangle gave much of the credit for the meal to the Newfoundland cooks who cooked the “home produce” the dried fish and hard tack. He wrote:

“That it was cooked properly let it suffice to say that our cooks are Newfoundland cooks, know their business, and did it properly.”

The military historian Gerald W.L. Nicholson author of The Fighting Newfoundlander noted that there was one ingredient was missing. He wrote:

“The shipment did not include fat pork, which when fried into ‘schruncheons” added the crowning touch to the fish and brewis. The battalion’s cooks substituted with bacon, and produced a treat which evoked from every true Newfoundlander expressions of deepest satisfaction…. “

The Newfoundlanders were all very contented with their breakfast but an Essex Officer, not familiar with the delicacy was heard to say “What the hell is that?”

A young soldier of the Newfoundland Regiment writing to his mother on January 25, 1917 wrote:

“ I have been informed that the good people in dear old St John’s have gotten up what they called a “Fish and Brewis Committee”to gather funds to buy some bread and fish to send to “Our|boys to make a treat of Fish and Brewis for them. I am sure they will enjoy and appreciate it because the fish you sent me in one of the parcels was simply grand. I cannot find words to describe to you how delighted I was to get it.”

Recommended Exhibit: The First World War had a profound impact on Newfoundland and Labrador. It involved thousands of our people in world-changing events overseas and dramatically altered life at home. Our “Great War” happened in the trenches and on the ocean, in the legislature and in the shops, by firesides and bedsides. This exhibition shares the thoughts, hopes, fears, and sacrifices of Newfoundlanders and Labradorians who experienced those tumultuous years – through their treasured mementoes, their writings and their memories. – – See more at: https://www.therooms.ca/exhibits/always/beaumont-hamel-and-the-trail-of-the-caribou#sthash.HNEnynnP.dpuf

Recommended Cook Book: Edward A. Jones spent decades sampling and lovingly collecting salt cod recipes from around the world. The result is Salt Cod Cuisine: The International Table, 2013 a remarkable collection of 250 step-by-step salt cod recipes that celebrates salt cod and its place in world history and culture.