This day our noble Captain feasted the officers of his small squadron with four dishes of meat, viz. four excellent hens and a piece of pork boiled in a dish; a gigget of excellent mutton and turnips; a piece of beef of eight ribs, well seasoned and roasted; and a couple of very fat green geese; last of all a great Cheshire cheese; a rare feast at shore.
His liquors were answerable, viz.: Canary, sherry, Rhenish, claret, white wine, cider, ale, beer, all of the best sort; and punch like ditch-water with which we concluded the day... ~ Henry Teonge, chaplain, 1675
Header: chicken aboard the ship Maamari
2 comments:
Ahoy, Pauline! That is quite a feast...
Seriously; that is a lot of food and drink!
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