Pilchards
Details
down to be used as required, "two or three for father, two
for me and one each for the children". Pilchards were also
dried; they were gutted, the heads twisted off - "never use a
knife for that" — cut down the backbone and opened out flat,
then threaded on strong wire and hung in the sun. They
called them Scrollers; in Gweek they were known as
Scrowlers. For use, they were well peppered and grilled
over a clear furze fire in the fringle. The grill was home-
made; a piece of stout wire was twisted into a flat spiral and
the end of the wire brought up to form a handle. This held
three or four pilchards. Her instructions for this operation
were: "You must put them belly down so the oil along the back~
bone gets into the fish, then turn them over and the scales all
disappear".
related Bibcites
Related Bibcite references
Displaying 1 - 1 of 1
Vocabulary: