A great way to serve Ship's Bread is with something like "Lobscouse", a traditional mariner's stew:
Properly cooked turtle-meat is mentioned in many pirate memoirs as being the finest food available; many liken it to the finest beef. The calipash and calipee, the greenish and yellowish gelatinous substances from the upper and lower lining, respectively, of the turtle shell is still highly sought-after to make delicious soup. Bearing in mind that stocks of sea-turtle may be running low on the shelves in your local supermarket, here instead is a "mock" turtle soup recipe:
If the above seems a little too much, then comfort yourself with either "Eggs au Miroir" or a salad dish that originated in 17th century England - a favourite aboard ship or ashore - known as "salmagundi". The latter is not, however, a single recipe but describes the grand presentation of a large plated salad comprising many disparate ingredients. These can be arranged in layers or geometrical designs on a plate or mixed. The ingredients are then drizzled with a dressing. Salmagundi aims to produce wide range of flavours, colours and textures on a single plate:
It is suggested that plentiful servings of cold beer, ale or rum punch should accompany the meal. Drink up, m'hearties, Yo Ho!
More Georgian recipes will be published in due course, but if you would like more information on period cuisine, cooking methods and techniques, or life at sea, then please get in touch.