We use cookies
When you visit our website, if you give your consent, we will use cookies to allow us to collect data for aggregated statistics to improve our service and remember your choice for future visits. Cookie Policy & Privacy Policy
Dear Reader, we use the permissions associated with cookies to keep our website running smoothly and to provide you with personalized content that better meets your needs and ensure the best reading experience. At any time, you can change your permissions for the cookie settings below.
If you would like to learn more about our Cookie, you can click on Privacy Policy.
Your cookies settings
Strictly cookie settingsAlways Active
CHAPTER 65. The Whale as a Dish.
CHAPTER 65. The Whale as a Dish.That mortal man should feed upon the creature that feeds his lamp, and, like Stubb, eat him by his own light, as you may say; this seems so outlandish a thing that one must needs go a little into the history and philosophy of it. It is upon record, that three centuries ago the tongue of the Right Whale was esteemed a great delicacy in France, and commanded large prices there. Also, that in Henry VIIIth’s time, a certain cook of the court obtained a handsome reward for inventing an admirable sauce to be eaten with barbacued porpoises, which, you remember, are a species of whale. Porpoises, indeed, are to this day considered fine eating. The meat is made into balls about the size of billiard balls, and being well seasoned and spiced might be taken for turtle-
- Writer
- chap_listContents
- likeADD
