“This village, if it were worthy of the name, lay in a valley of some depth, and could only be approached from the southward, the precipitous ledge of which I have already spoken cutting off all access in other directions. Through the middle of the valley ran a brawling stream of the same magical-looking water which has been described. We saw several strange animals about the dwellings, all appearing to be thoroughly domesticated. The largest of these creatures resembled our common hog in the structure of the body and snout; the tail, however, was bushy, and the legs slender as those of the antelope. Its motion was exceedingly awkward and indecisive, and we never saw it attempt to run. We noticed also several animals very similar in appearance, but of a greater length of body, and covered with a black wool. There were a great variety of tame fowls running about, and these seemed to constitute the chief food of the natives. To our astonishment we saw black albatross among these birds in a state of entire domestication, going to sea periodically for food, but always returning to the village as a home, and using the southern shore in the vicinity as a place of incubation. There they were joined by their friends the pelicans as usual, but these latter never followed them to the dwellings of the savages. Among the other kinds of tame fowls were ducks, differing very little from the canvass-back of our own country, black gannets, and a large bird not unlike the buzzard in appearance, but not carnivorous. Of fish there seemed to be a great abundance. We saw, during our visit, a quantity of dried salmon, rock cod, blue dolphins, mackerel, blackfish, skate, conger eels, elephantfish, mullets, soles, parrotfish, leather-jackets, gurnards, hake, flounders, paracutas, and innumerable other varieties. We noticed, too, that most of them were similar to the fish about the group of Lord Auckland Islands, in a latitude as low as fifty-one degrees south. The Gallipago tortoise was also very plentiful. We saw but few wild animals, and none of a large size, or of a species with which we were familiar. One or two serpents of a formidable aspect crossed our path, but the natives paid them little attention, and we concluded that they were not venomous.”
A cook of roughly the same moment, setting down the same dish.
_To Calver Salmon to be eaten hot or cold._ Chine it, and cut each side into two or three peices according to the bigness, wipe it clean from the blood and not wash it; then have as much wine and water as you imagine will cover it, make the liquor boil, and put in a good handful of salt; when the liquor boils put in the salmon, and boil it up quick with a quart of white-wine vinegar, keep up the fire stiff to the last, and being througly boil'd, which will be in the space of half an hour or less, then take it off the fire and let it cool, take it up into broad bottomed earthen pans, and being quite cold, which will be in a day, a night, or twelve hours, then put in the liquor to it, and so keep it. Some will boil in the liquor some rosemary bound up in a bundle hard, two or three cloves, two races of slic't ginger, three or four blades of large mace, and a lemon peel. Others will boil it in beer only.
Sources: The passage is from Edgar Allan Poe, The Works of Edgar Allan Poe, The Raven Edition: Table Of Contents And, free to read in full at Project Gutenberg. The recipe is from May, The accomplisht cook of 1660, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, ship stamp.