Frederick Arthur Neale, Once a Week (1859)
“ It is here where his genius and skill are put to the utmost stretch, the culinary means at his command being limited to salt beef to-day, salt pork to-morrow; pease-pudding, pea-soup, lobscouse, and, at dreary intervals, a sea pie. Now and then a hapless shark or a shoal of bonnettas afford him an opportunity of rivalling a Soyer in his dishes, and the liver of a porpoise causes him to be elevated as high as the “sweet little cherub that sits up aloft” in the estimation of captain, mates, and crew—so dainty and savoury to the poor hungry sailors is the mess he produces. ”
