Roly Poly Recipe
1 1/2 cups finely chopped beef suet
2 1/4 cups flour
1 1/4 cups cold water
1 cup raisins
1/4 cup warm water
In a small saucepan, heat the raisins and water over low heat until the raisins plump and thicken. There should be little water left. Mash with a fork or run through a food grinder to make a paste.
With a fork toss the suet and flour together, then gradually mix in water, handling lightly. When a coarse dough starts to form, pat together with hands, kneading once or twice, and roll out into rectangle. Spread raisin paste over rectangle and roll up lengthwise to form a long roll. Seal edges with a little water and place seal-side down on a greased baking sheet in a hot oven (400 F) for about 30 minutes or until pastry is nicely browned. Serve hot or cold plain or with a pouring custard.
Pease Porridge Recipe
1/2 pound salt pork, finely diced and rinsed
Soak peas in water to cover overnight. Drain and place with salt pork in a stock pot with plenty of water. Bring to a boil then reduce heat and simmer for 2-3 hours or until peas are very soft and as thick as you like. Porridge will thicken as it stands. Serve hot or cold with ground pepper and hard tack.
Eat Like a Pirate Bibilography
Feeding Nelson's Navy: The True Story of Food at Sea in the Georgian Era by Janet MacDonald
"Food at Sea in the Fighting Age of Sail" from British Food in America
Congotay! Congotay! A Global History of Caribbean Food by Candice Goucher