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Updated: June 20, 2025
Take the Hearts of some Cabbage-Lettuce stew'd tender in Salt and Water, drain them well, and chop them small, and cut some Onion very fine, shred a little Parsley that has been boil'd tender, and a Mushroom pickled; and add a little All-Spice finely powder'd, and some Pepper, a little Salt, and some Fat of Bacon chopt small.
The Dung in the Maw would look like so much boil'd Herbs minc'd very small; and they took up their Mess with their Fingers, as the Moors do their Pilaw, using no Spoons. They had another Dish made of a sort of Locusts, whose Bodies were about an Inch and an half long, and as thick as the top of one's little Finger; with large thin Wings, and long and small Legs.
Melt a pound of Butter; then add some Anchovy Liquor; Oyster Liquor; some White Wine; some Katchep boil'd together with whole Pepper and Mace strain'd; put to this the Body of a Crab, and serve it with a little Lemon-Juice.
The following is also a very good one: Take a pound of lean Beef, boil it in about three pints of Water with an Onion, a Bunch of sweet Herbs, some All-spice, Pepper and Salt, till the Beef is boil'd half enough; then cut the Beef in several places to let out the Gravey, and continue to boil all those till the Liquor has lost a third part; then add a little Claret to it, and strain the Liquor through a Sieve, pouring the Gravey hot into the Dish before you put the Hare in it; and when you lay in the Hare, cut away the part that was sew'd up, or take away the thread that sew'd it.
Roast a Pig till you can take off the Skin; cut it then in small pieces, and stew it in White Wine, with a bunch of sweet Herbs, an Onion, some Pepper and Salt, a few Cloves, or a little sweet Marjoram powder'd. When it is enough, strain off the Liquor it was boil'd in, and in some of that put some Mushrooms, and thicken it with Cream, and it will make an excellent Dish.
When they had enough, they would carry them home, and Parch them over the Fire in an earthen Pan; and then their Wings and Legs would fall off, and their Heads and Backs would turn red like boil'd Shrimps, being before brownish. Their Bodies being full, would eat very moist, their Heads would crackle, in one's Teeth.
Of these the Bone and Oil is made; the Oil being the Blubber, or oily Flesh, or Fat of that Fish boil'd. These differ not only in Colour, some being pied, others not, but very much in shape, one being call'd a Bottle-Nosed Whale, the other a Shovel-Nose, which is as different as a Salmon from a Sturgeon. There is another sort of these Whales, or great Fish, though not common.
If thou wouldst grieve for Greaves, behold his naked carcase lies unburied, to feed the kites, the crows, the gulls, the rooks, and ravens." "What! broach'd to?" "Dead as a boil'd lobster." "Odd's heart, friend, these are the heaviest tidings I have heard these seven long years there must have been deadly odds when he lowered his top-sails smite my eyes!
Plantains Cooked this way eat like boil'd Potatoes, and was much used by us by way of bread whenever we could get them. Of bread Fruit they make 2 or 3 dishes by beating it with a Stone Pestle till it makes a Paste, mixing Water or Cocoa Nut Liquor, or both, with it, and adding ripe Plantains, Bananoes, Sour Paste, etc. This last is made from bread Fruit in the following manner.
Another agreeable way of eating Ducks, is roasting them, and eating them with boil'd Onions; they are sometimes used in Soups, and baked, and they likewise eat very well when they are half roasted, and then cut to pieces and stew'd with their own Gravey and Claret.
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