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Updated: July 25, 2025
A Chine of MUTTON roasted, with stew'd SELLERY. Take a loyn of mutton, cut off the thin part and both ends, take off the skin, and score it in the roasting as you would do pork; then take a little sellery, boil it, and cut it in pieces about an inch long, put to it a little good gravy, while pepper and salt, two or three spoonfuls of cream and a lump of butter, so thicken it up, and pour it upon your dish with your mutton.
Take a quart of good boiling pease which put into a pot with a gallon of soft water whilst cold; add thereto a little beef or mutton, a little hung beef or bacon, and two or three large onions; boil all together while your soop is thick; salt it to your taste, and thicken it with a little wheat-flour; strain it thro' a cullender, boil a little sellery, cut it in small pieces, with a little crisp bread, and crisp a little spinage, as you would do parsley, then put it in a dish, and serve it up.
Having taken a View of the Bay from the Island and Loaded both Boats with Sellery, which we found here in great plenty, we return'd on board, and at 4 A.M. hove up the Anchor in order to put to Sea, with a light breeze at East, but it soon falling Calm, obliged us to come too again, and about 8 or 9 o'Clock, seeing no probability of our getting to Sea, I sent the Master to Sound the Harbour.
Tuesday, 7th. The first part moderate and fair; the remainder a fresh breeze, northerly, with dirty, hazey, raining Weather. P.M. got on board a Long boat Load of Water, and Caught a dish of fish in the Sean. Found here a great Quantity of Sellery, which is boild every day for the Ship's Company as usual. Wednesday, 8th.
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