Pirate Cuisine: Hardtack and Bone Soup

I decided to do another novelty post along the lines of my Prison Cuisine one. I settled on Pirate cuisine, aarrggghhhh!!! So for the remainder of this post I will write in pirate aided by the Pirate Translator.

Many buccanneers enjoy feastin' on large piles o' barbecued meat. Aaaargghhhh!!!



After these gentleman o' fortune be finishing their meat parties on shore, th' cookin' wenches often be saven th' porto'er bones fer when they set sail t' search fer plunder an' booty. Aaaargghhhh!!!



As perishable foods such as grog an' cheese be rare on long ocean voyages sea dogs often got the'r calcium through Bone Soup. Long boilin' o' port o'er bones wi' th' addition o' a splash o' vinegar would release large amounts o' calcium into th' brew. 't be a good way t' make use o' ever' last bit o' protein from the'r meat. Ye simply canna forget th' vinegar or th' boney, opaque goodness o' th' soup won`t happen. Aaaargghhhh!!!



The first step be t' throw th' bones into th' o'en t' roast fer a while along wi' another maritime staple, salt pork. This keeps th' bones from stickin' an' adds some good flavor t' th' meaty brew. Aaaargghhhh!!!



When th' bones be nice an' brown take them ou' o' th' oven, co'er in cold salty water, ye be puttin' in a splash of vinegar, an' put t' stew fer around 4 hours. Aaaargghhhh!!!



While th' Bone Soup be bubblin' on th' stove start on another Swashbuckler staple. Now we will make th' old timey naval an' military classic which be know as Hardtack. Hardtack be a simple flour, water, an' salt cracker cooked long at low temperature t' a rock hard consistency. Th' stuff would last fer years on voyages an' be perfect fer fillin' bellies on long swashbuckler forays into th' Caribbean. 'Tis a simple mixture o' 6 parts flour t' about 2 parts water. Ye roll ou' th' firm dough into squares an' punch a wee rows o' holes in them. Aaaargghhhh!!!



After about an hour on each side at 300 degrees th' hardtack be dry an' crunchy, as well as hard as a rock. Th' stuff be perfect fer soakin' up th' meaty goodness o' a nice pot o' bone soup. Aaaargghhhh!!!



Verdict: I used a mixture o' pork rib bones an' chicken leg bones fer this one, ye could use anythin' ye want (includin' th' bones o' enemy shipmates). Thar be a nice meaty flavor which be enhanced nicely by th' flavor o' th' salt pork. I be surprised t' find myself munchin' away at a square o' hardtack while I be waitin' fer th' bone soup t' finish. 't be good, like a giant saltine. But this be at th' hardtacks freshest. After sittin' in th' hold o' a pirate ship fer a voyage or two I be sure 't be nay quite as pleasant. I served this in a bowl on accoun' o' 't be jus' fer me, if me shipmate shipmates be o'er t' share 't I probably would be havin' used th' skulls o' me enemies t' serve 't. Aaaargghhhh!!! Aaaargghhhh!!!