“The next morning, after a Nip of Aquavitae, to clear the Cobwebs out of our throats, we went down to Billingsgate, where we saw my old humorous acquaintances, Brandy Sall, the fishwife, and the humorous porter, the Duke of Puddledock; likewise a merry Wag that did porterage work for the Fish Factors in the Market, and thereby seemed to have caught somewhat of the form of the fish beneath which his shoulders were continually groaning, so that all who could take that liberty with him called him Cod's Head and Shoulders. Here we breakfasted on new Oysters and Fried Flounders, with a lappet of Kippered Salmon, for Goodman Thirst's sake, and a rare bowl of hot Coffee, which made us relish a Jug of Punch afterwards in a highly jocund manner. And then we fell to conversation; and I, who had nothing to Conceal, and nothing to be Ashamed of, did recount those of my Adventures which I deemed would be most diverting (for I forbore to tell him those which were tedious and uneventful) to Captain Blokes. And he, not to be behindhand in frank confidence, told me how many years he had been at sea; how many merchant vessels he had commanded; and what Luck he had had in his divers Trading Adventures. Likewise, that he was now under engagement with some very worthy Merchants of Bristol, to man, equip, and command a vessel called the _Marquis_, which, in company with two others, the _Hope_ and the _Delight_, were about to undertake a Cruising Voyage round the World. Finding from my speech that I was not wholly unaccustomed to the Sea, and being made acquainted with what I had done in the West Indies and elsewhere, Captain Blokes was pleased to say that I was the very man for him, if I would join him. And at this time, in verity, it seemed as though nothing could suit me better; for my Resources were quite exhausted, and I was brought very Low. So, after some further parley, and a good Beefsteak and Onions, and a bottle of Portugee Wine for dinner, we went to the Scrivener's in Thames Street, by the name of Pritchett, that was Agent for the Company of Merchant Adventurers at Bristol; and an Agreement was drawn up, by which, for Fifty Shillings a month pay, all due rations and allowances, and a certain proportion of the profits to be divided among the Ship's Company at the termination of our Adventure, I bound myself to serve Captain Blokes as Secretary and Purser of the ship _Marquis_.”
A cook of roughly the same moment, setting down the same dish.
257. INGREDIENTS.--Any remains of cold fish, such as cod or haddock; 2 dozen oysters, pepper and salt to taste, bread crumbs sufficient for the quantity of fish; 1/2 teaspoonful of grated nutmeg, 1 teaspoonful of finely-chopped parsley. _Mode_.--Clear the fish from the bones, and put a layer of it in a pie-dish, which sprinkle with pepper and salt; then a layer of bread crumbs, oysters, nutmeg, and chopped parsley. Repeat this till the dish is quite full. You may form a covering either of bread crumbs, which should be browned, or puff-paste, which should be cut into long strips, and laid in cross-bars over the fish, with a line of the paste first laid round the edge. Before putting on the top, pour in some made melted butter, or a little thin white sauce, and the oyster-liquor, and bake. _Time_.--If made of cooked fish, 1/4 hour; if made of fresh fish and puff-paste, 3/4 hour. _Average cost_, 1s. 6d.
Sources: The passage is from George Augustus Sala, The Strange Adventures of Captain Dangerous, Vol. 3: Who was a sailor,, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, oyster stamp.