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Slack.com slash DHQ. Chapter 65 The whale as a dish.

That mortal man should feed upon the creature that feeds his lamp, and like stub, eat him

by his own light, as you may say. This seems so at land-issue thing that one must

need to 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 VIII's time, a certain cook of the

court obtained a handsome reward for inventing an admirable sauce to be eaten with barbecued

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 balls or veal balls.

The old monks of Dunn Firmline were very fond of them. They had a great porpoise grant

from the crown. The fact is that among his hunters at least, the whale would by all hands

be considered a noble dish, where they're not so much of him. But when you come to sit

down before meat pie, nearly 100 feet long, it takes away your appetite. Only the most

unpregidest of men like stub, nowadays partake of cooked whales. But the eschimos are not

so fastidious. We all know how they live upon whales, and have rarled ventages of primal

drain oil. Zogranda, one of their most famous doctors, recommends strips of blubber for

...