3 meals in this book
“Of my Adventure with Madam Taffetas the Widow, I am not disposed to say much. Indeed, until my being finally settled, and made the Happiest Man upon earth by my union with the departed Saint who was the mother of my Lilias, it must be admitted that my commerce with the Sex was mostly of the unluckiest description. I have been used most shamefully by women; but it behoves me not to complain, seeing how much felicity I was permitted to enjoy in my latter days. This much, however, I will discreetly set down. That meeting Madam Taffetas in a side box at Drury Lane play-house, She was pleased to accept my Addresses, and to inform me that my conversation was in the highest degree tasteful to her. I entertained her very handsomely--indeed much beyond my means, for I was very heavily in debt for necessaries, and I could scarcely walk the streets without apprehensions of the grim Sergeant with his capias. Madam Taffetas was an exceedingly comely person, amazingly well dressed, and, as I was given to understand, in very prosperous circumstances. She kept an Italian Warehouse by the Sign of The two Olive Posts, in the broad part of the Strand, almost opposite to Exeter Change, and sold all sorts of Italian Silks, Lustrings, Satins, Paduasoys, Velvets, Damasks, Fans, Leghorn Hats, Flowers, Violin Strings, Books of Essences, Venice Treacle, Balsams, Florence Cordials, Oil, Olives, Anchovies, Capers, Vermicelli, Bologna Sausages, Parmesan Cheese, Naples Soap, and similar delicate cates from foreign parts. All her friends put her down as a forty-thousand-pounder. In Brief, she professed to be satisfied with my gentility and Ancient Lineage, though worldly goods I had none to offer her. All congratulated me on my Good Fortune; and not wanting to make any unnecessary bustle about the affair, we took coach one fine Monday morning down to Fleet Market, and were married by a Fleet parson--none other, indeed, than my old friend Chaplain Hodge, who had taken to this way of life and found it very profitable, marrying his twenty or thirty couple a week, when Business was brisk, at fees varying from five guineas to seven-and-sixpence, and from a dozen of Burgundy to half a pint of Geneva. But 'twas a rascally business, the venerable man said, and he sorely longed for the good old days when he, and I, and Squire Pinchin, made the Grand Tour together. Alas, for that poor little man! His Reverence told me that he had gone from bad to worse; that his Mamma had married a knavish lawyer, who so bewildered Mr. Pinchin with Mortgages, and Deeds of Gift, and Loans at usurious interest, that he got at last the whole of his property from him, brought him in many thousands in debt besides, and, after keeping him for three years locked up and half-starved in the Compter, was only forced to consent to his enlargement when the unhappy little man--whose head was never of the strongest, and his wits always going a wool-gathering--went stark-staring mad, and was, by the City charity, removed to Bedlam Hospital in Moorfields. There he raved for a time, imagining himself to be the Pope of Rome, with a paper-cap for a tiara, an ell-wand for a crosier, a blanket for a rochet, and bestowing his blessings on the other Maniacs with much force and vehemence; and there, poor demented creature, he died in the year 1740.”
I. 162. INGREDIENTS.--1-1/2 lb. of bacon, stuck with cloves; 1/2 oz. of butter, worked up in flour; 1 small fowl, trussed for boiling; 2 oz. of vermicelli, 2 quarts of white stock, No. 107. _Mode_.--Put the stock, bacon, butter, and fowl into the stewpan, and stew for 3/4 of an hour. Take the vermicelli, add it to a little of the stock, and set it on the fire, till it is quite tender. When the soup is ready, take out the fowl and bacon, and put the bacon on a dish. Skim the soup as clean as possible; pour it, with the vermicelli, over the fowl. Cut some bread thin, put in the soup, and serve. _Time_.--2 hours. _Average cost_, exclusive of the fowl and bacon, 10d. per quart. _Seasonable_ in winter. _Sufficient_ for 4 persons. [Illustration: VERMICELLI.] VERMICELLI.--This is a preparation of Italian origin, and is made in the same way as macaroni, only the yolks of eggs, sugar, saffron, and cheese, are added to the paste. II. 163.
Recipe from The Book of Household Management of 1861.
“The next morning, after a Nip of Aquavitae, to clear the Cobwebs out of our throats, we went down to Billingsgate, where we saw my old humorous acquaintances, Brandy Sall, the fishwife, and the humorous porter, the Duke of Puddledock; likewise a merry Wag that did porterage work for the Fish Factors in the Market, and thereby seemed to have caught somewhat of the form of the fish beneath which his shoulders were continually groaning, so that all who could take that liberty with him called him Cod's Head and Shoulders. Here we breakfasted on new Oysters and Fried Flounders, with a lappet of Kippered Salmon, for Goodman Thirst's sake, and a rare bowl of hot Coffee, which made us relish a Jug of Punch afterwards in a highly jocund manner. And then we fell to conversation; and I, who had nothing to Conceal, and nothing to be Ashamed of, did recount those of my Adventures which I deemed would be most diverting (for I forbore to tell him those which were tedious and uneventful) to Captain Blokes. And he, not to be behindhand in frank confidence, told me how many years he had been at sea; how many merchant vessels he had commanded; and what Luck he had had in his divers Trading Adventures. Likewise, that he was now under engagement with some very worthy Merchants of Bristol, to man, equip, and command a vessel called the _Marquis_, which, in company with two others, the _Hope_ and the _Delight_, were about to undertake a Cruising Voyage round the World. Finding from my speech that I was not wholly unaccustomed to the Sea, and being made acquainted with what I had done in the West Indies and elsewhere, Captain Blokes was pleased to say that I was the very man for him, if I would join him. And at this time, in verity, it seemed as though nothing could suit me better; for my Resources were quite exhausted, and I was brought very Low. So, after some further parley, and a good Beefsteak and Onions, and a bottle of Portugee Wine for dinner, we went to the Scrivener's in Thames Street, by the name of Pritchett, that was Agent for the Company of Merchant Adventurers at Bristol; and an Agreement was drawn up, by which, for Fifty Shillings a month pay, all due rations and allowances, and a certain proportion of the profits to be divided among the Ship's Company at the termination of our Adventure, I bound myself to serve Captain Blokes as Secretary and Purser of the ship _Marquis_.”
257. INGREDIENTS.--Any remains of cold fish, such as cod or haddock; 2 dozen oysters, pepper and salt to taste, bread crumbs sufficient for the quantity of fish; 1/2 teaspoonful of grated nutmeg, 1 teaspoonful of finely-chopped parsley. _Mode_.--Clear the fish from the bones, and put a layer of it in a pie-dish, which sprinkle with pepper and salt; then a layer of bread crumbs, oysters, nutmeg, and chopped parsley. Repeat this till the dish is quite full. You may form a covering either of bread crumbs, which should be browned, or puff-paste, which should be cut into long strips, and laid in cross-bars over the fish, with a line of the paste first laid round the edge. Before putting on the top, pour in some made melted butter, or a little thin white sauce, and the oyster-liquor, and bake. _Time_.--If made of cooked fish, 1/4 hour; if made of fresh fish and puff-paste, 3/4 hour. _Average cost_, 1s. 6d.
Recipe from The Book of Household Management of 1861.
“A Dutchman will save any thing; and this rich place has all come out of saving the Mud, and starving the Fishes. Here Traffic is wooed as though she were a Woman, and Gold is put to bed with Time, and there is much joy over their Bantling, which is christened Interest. A strange, cleanly, money-grubbing Country of Botanic Gardens and Spitting-pans, universal Industry and Tobacco-pipes, Gingerbread and Sawing-mills, Tulip-roots and the Strong Waters of Schiedam, Cheese, Red Herrings, and the Protestant Religion. Peculiar to these People is the functionary called the Aansprecker, a kind of human Bird of Evil Omen, who goes about in a long Black Gown and a monstrous Cocked Hat with a Crape depending from it, to inform the Friends and Acquaintances of Genteel Persons of any one being Dead. This Aansprecker pays very handsome Compliments to the Departed, at so many Stuyvers the Ounce of Butter; and this saves the Dutch (who are very frugal towards their Dead) from telling lies upon their Tombstones. When a Man quits, they wind up his Accounts, strike a Balance, and go on to a fresh Folio in the Ledger without carrying any thing forward. At Marriage-time, also, is it the custom among Persons of Figure for the Bride and Bridegroom to send round Bottles of Wine, generally fine Hock, well spiced and sugared, and adorned with all sorts of Ribbons. They have also a singular mode of airing their Linen and Beds, by means of what they call a Trokenkorb, or Fire-basket, which is of the size and shape of a Magpie's Cage, and within it is a pan filled with burning Turf, and the Linen is spread over the Wicker-frame; or, to air the Bed, the whole Machine is placed between the Sheets. Nay, there are sundry Dowager Fraws who do warm their Legs with this same Trokenkorb, using it as though it were a footstool; and considering the quantity of Linsey Woolsey they wear, I wonder there are not more Fires. To guard against this last, there are Persons appointed whose office it is to remain all day and all night in the Steeples of the highest Churches; and as soon as they spy a Flame, they hang out a Flag if it's Day, or a Lantern if at Night, towards the quarter where the Fire is, blowing a Trumpet lustily meanwhile.”
Simmer very gently a quarter of a pint of vinegar, half a pint of water (which must not be hard) with an onion, half a handful of horseradish, and the following spices lightly bruised: four cloves, two blades of mace, and half a teaspoonful of black pepper. When the onion is quite tender, chop it small with two anchovies: and set the whole on the fire to boil for a few minutes, with a spoonful of catsup. Mean time, have ready and well beaten the yelks of three fresh eggs: strain; mix in the liquor by degrees with them; and when well mixed, set the saucepan over a gentle fire, keeping a bason in one hand, into which toss the sauce to and fro, shaking the saucepan over the fire, that the eggs may not curdle. Do not boil, only let the sauce be hot enough to give the thickness of melted butter.
Recipe from New system of domestic cookery, formed upon principles o of 1806.
Sources: Every passage above is quoted verbatim from The Strange Adventures of Captain Dangerous, Vol. 3: Who was a sailor, a soldier, a merchant, a spy, a slave, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — moss cloth, grapes stamp.