When a ship set to sea, it was quite common to keep a few pigs, cows, and/or chickens on board. When feed ran out for the animals, then the crew would eat the animal. Once the meat was gone, you just didn’t throw out the bones, you kept them and used them for soup base (or, if rations were really tight, you just ate the broth).
For a more ‘pirate’ feel, add a mix of bones, chicken, beef, pork, and especially fish. (Ask at your local supermarket. If they don’t have bones, a specialty meat market will.)
- 1 or more soup bones. The more, the better.
- ½ cup vinegar
- Salt to taste
- Add bone(s) to a large pot. Add vinegar, and enough water to cover bones
- Cover pot and make sure to keep enough water to keep the bones covered.
- When water begins to darken, and smell/taste/look like broth, remove bones.
- Skim fat (hint: cool in the refrigerator overnight, then scoop the congealed fat floating on top)
- This is a very simple broth, suitable for use in any soup or stew, and often the base for other soups given in this book.
- Throw just about anything in it to make a meal: meat, fish, vegetables, potatoes, eggs… The vinegar will dissolve the calcium in the bones, making this soup surprisingly nutritious.