You may remember that we steamed a haggis ’round these parts on Bobby Burns Day back in January. Well, we’re up to no good again, this time in the form of 19th century nautical cuisine. My husband has been reading Patrick O’Brian’s novels – basis for the movie Master and Commander, if that’s more familiar – and he’s grown increasingly intrigued by what the sailors eat. 

And who wouldn’t want to try figgy dowdy? I maintain he’s got a point.

And so, yes, we’re diving in. Today he and our son will be making hardtack (two kinds! No weevils, though), and then tomorrow we’re making salt pork, pease porridge (hot? cold? nine days old?), figgy dowdy, and grog.

REAL grog, not Ikea grog. Made from rum, lime juice, and bilge water. Bilge-tastic!

Anyway, my lads have largely taken charge of this whole operation, which is nice. I’m to take pictures and make sure Nancy Dawson is playing while we drink our grog. No, really, there was a specific fife tune for grog-drinking time. Here it is.