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. ”
