3 meals in this book
“The chief was as good as his word, and we were soon plentifully supplied with fresh provisions. We found the tortoises as fine as we had ever seen, and the ducks surpassed our best species of wild fowl, being exceedingly tender, juicy, and well-flavoured. Besides these, the savages brought us, upon our making them comprehend our wishes, a vast quantity of brown celery and scurvy grass, with a canoe-load of fresh fish and some dried. The celery was a treat indeed, and the scurvy grass proved of incalculable benefit in restoring those of our men who had shown symptoms of disease. In a very short time we had not a single person on the sick-list. We had also plenty of other kinds of fresh provisions, among which may be mentioned a species of shellfish resembling the mussel in shape, but with the taste of an oyster. Shrimps, too, and prawns were abundant, and albatross and other birds’ eggs with dark shells. We took in, too, a plentiful stock of the flesh of the hog which I have mentioned before. Most of the men found it a palatable food, but I thought it fishy and otherwise disagreeable. In return for these good things we presented the natives with blue beads, brass trinkets, nails, knives, and pieces of red cloth, they being fully delighted in the exchange. We established a regular market on shore, just under the guns of the schooner, where our barterings were carried on with every appearance of good faith, and a degree of order which their conduct at the village of _Klock-klock_ had not led us to expect from the savages.”
Fill the bird with dry Oysters, and sew up and boil in water just sufficient to cover the bird, salt and season to your taste--when done tender, put into a deep dish and pour over it a pint of stewed oysters, well buttered and peppered, garnish a turkey with sprigs of parsley or leaves of cellery: a fowl is best with a parsley sauce.
Recipe from American Cookery of 1796.
“This village, if it were worthy of the name, lay in a valley of some depth, and could only be approached from the southward, the precipitous ledge of which I have already spoken cutting off all access in other directions. Through the middle of the valley ran a brawling stream of the same magical-looking water which has been described. We saw several strange animals about the dwellings, all appearing to be thoroughly domesticated. The largest of these creatures resembled our common hog in the structure of the body and snout; the tail, however, was bushy, and the legs slender as those of the antelope. Its motion was exceedingly awkward and indecisive, and we never saw it attempt to run. We noticed also several animals very similar in appearance, but of a greater length of body, and covered with a black wool. There were a great variety of tame fowls running about, and these seemed to constitute the chief food of the natives. To our astonishment we saw black albatross among these birds in a state of entire domestication, going to sea periodically for food, but always returning to the village as a home, and using the southern shore in the vicinity as a place of incubation. There they were joined by their friends the pelicans as usual, but these latter never followed them to the dwellings of the savages. Among the other kinds of tame fowls were ducks, differing very little from the canvass-back of our own country, black gannets, and a large bird not unlike the buzzard in appearance, but not carnivorous. Of fish there seemed to be a great abundance. We saw, during our visit, a quantity of dried salmon, rock cod, blue dolphins, mackerel, blackfish, skate, conger eels, elephantfish, mullets, soles, parrotfish, leather-jackets, gurnards, hake, flounders, paracutas, and innumerable other varieties. We noticed, too, that most of them were similar to the fish about the group of Lord Auckland Islands, in a latitude as low as fifty-one degrees south. The Gallipago tortoise was also very plentiful. We saw but few wild animals, and none of a large size, or of a species with which we were familiar. One or two serpents of a formidable aspect crossed our path, but the natives paid them little attention, and we concluded that they were not venomous.”
_To Calver Salmon to be eaten hot or cold._ Chine it, and cut each side into two or three peices according to the bigness, wipe it clean from the blood and not wash it; then have as much wine and water as you imagine will cover it, make the liquor boil, and put in a good handful of salt; when the liquor boils put in the salmon, and boil it up quick with a quart of white-wine vinegar, keep up the fire stiff to the last, and being througly boil'd, which will be in the space of half an hour or less, then take it off the fire and let it cool, take it up into broad bottomed earthen pans, and being quite cold, which will be in a day, a night, or twelve hours, then put in the liquor to it, and so keep it. Some will boil in the liquor some rosemary bound up in a bundle hard, two or three cloves, two races of slic't ginger, three or four blades of large mace, and a lemon peel. Others will boil it in beer only.
Recipe from The accomplisht cook of 1660.
“At length I once more arose, and busied myself in reflection upon the horrors which encompassed me. For another twenty-four hours it was barely possible that I might exist without water—for a longer time I could not do so. During the first portion of my imprisonment I had made free use of the cordials with which Augustus had supplied me, but they only served to excite fever, without in the least degree assuaging thirst. I had now only about a gill left, and this was of a species of strong peach liqueur at which my stomach revolted. The sausages were entirely consumed; of the ham nothing remained but a small piece of the skin; and all the biscuit, except a few fragments of one, had been eaten by Tiger. To add to my troubles, I found that my headache was increasing momentarily, and with it the species of delirium which had distressed me more or less since my first falling asleep. For some hours past it had been with the greatest difficulty I could breathe at all, and now each attempt at so doing was attended with the most depressing spasmodic action of the chest. But there was still another and very different source of disquietude, and one, indeed, whose harassing terrors had been the chief means of arousing me to exertion from my stupor on the mattress. It arose from the demeanor of the dog.”
662. INGREDIENTS.--To every lb. of suet allow 2 lbs. of lean beef; seasoning to taste of salt, pepper, and mixed spices. _Mode_.--Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped ( but this is not necessary when the meat is minced finely.) _Time_.--10 minutes. _Average cost_, for this quantity, 1s. 6d. _Seasonable_ at any time.
Recipe from The Book of Household Management of 1861.
Sources: Every passage above is quoted verbatim from The Works of Edgar Allan Poe, The Raven Edition: Table Of Contents And Index Of The Five Volumes, 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 — oxblood cloth, ship stamp.