Sea cook

Definition and stakes

Frank Thomas Bullen,  The Men of the Merchant Service

“ Yet, strangely enough, even the elementary skill required for cooking the staple food served out in the great majority of sailing ships to-day is generally wanting. Surely it is only reasonable to expect a man who engages to serve as cook of a ship to be able to boil salt beef and pork, make pea-soup, and bread, and boil rice. Nothing more is required of him at sea than this, for the better food carried for the cabin is prepared by the steward, who will generally give an eye to it also during preparation. ”
Source: Gutenberg

Portrait of Walter Colton Walter Colton,  Deck and port (1850)

“ Still our variety is effected in a great measure by the ingenuity of our steward and cook.
The culinary art is forced into its highest degree of perfection, and achieves its last triumph at sea. The cook, who, in a Parisian restaurant, can make a palatable soup from the carcass of a crow that has perished of inanition, is entitled to but little praise in comparison with him who can raise a good soup at sea after the third week out.
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Source: Gutenberg

Over 250 Ways to Cook and Serve Fish and Other Productions of the Sea

“ Put into a saucepan one chopped onion, two shallots, two stalks of celery, three bay leaves, one sliced carrot and six cloves, with 11 one quart of the water, and simmer all for one hour; strain, and put the sauce in with remainder of prepared water. Rub the fish well with salt, pepper and the juice of a lemon. Let the water boil up once, and skim it before putting in the fish. Boil until flesh separates from the bones. A sauce of drawn butter is the proper accompaniment for fish cooked in this way. ”
Source: Gutenberg

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