Shrove Tuesday

Mary Pittman

Mrs. Mary Pittman is a retired teacher, now living in Grand Falls, Newfoundland. She is the author of a book fish & brewis, toutens & tales. This book describes life in St. Leonard's, Placentia Bay, before resettlement. In writing this book she took the name Len Margaret.

THE DAY BEFORE Ash Wednesday was reserved strictly for special dinners and family entertainment, in anticipation of the fast and abstinence of the Lenten season. Dancing, card-playing, weddings and public social gatherings were prohibited during the forty days of Lent.

The vegetables were taken from the cellar the previous evening and shared with neighbours who may not have had enough of the varieties to last up to this time of the year.

The puddings were mixed and put in separate pudding bags ahead of time. The meat (rabbit, venison, fresh beef or seabirds) was selected and made ready.

Breakfast consisted of oatmeal porridge, hot buttered toast and tea. There would be no strenuous labours executed this particular day. Only the milking and attending to the needs of the livestock, stacking firewood and making enough splits to carry over until Thursday. There would be no axe used on Ash Wednesday.

Dinner would be a generous meal of meats with rich brown gravy, figgy duff, bread puddings, pease pudding, cabbage, potatoes, turnip, carrots and salt beef. Sauce was always made to be served with left-over raisin or boiled bread pudding.

When the table was set, the family sat and grace was recited by the oldest member. Before eating, however, a little ceremony was performed. This ritual was firmly believed to ensure a bountiful harvest and good luck in all family endeavours until the next Shrove Tuesday when the ceremony would be repeated.