Perhaps the reader, if he be not already versed in the articles of
luxurious food served to sailors, will be willing to have his curiosity
gratified as he reads what are the component parts of lob scouse and
dandy funk, the mention of which by the eloquent advocate helped him to
clear his client, the captain.
“Lob scouse” is salt meat and potatoes cut small and stewed.
“Dandy funk” is hard bread broken up, soaked in water, mixed with
molasses, and baked in pans. Why Mr. Choate should call it “succulent,”
or lob scouse “nutritious,” it requires legal cunning to detect.
“Sea Pie” is lob scouse with dumplings in it, the meat not cut so fine;
perhaps fresh meat. When a pig is killed the sailors the next Sunday
generally have sea pie for dinner, made with fresh pork.
“Bread Hash” is hard bread and salt meat minced fine and baked.
“Potato Hash” is potatoes and meat minced fine and baked.
“Manavellings” are remnants from the cabin table, the boy’s treat.