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Short stories: Death of Captain Cook

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Cooking with Mrs Cook - Episode One: Stewed Albatross
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During the long journey of my widowhood I've been consoled by many friends and family during the moments when my faith has been tested the most. They have included many of my beloved husband's naval associates.

Joseph Banks popped over the other day, and I recall him scoffing at the success of Samuel Coleridge's 'Rime of the Ancient Mariner' poem, declaring is was silly superstition to avoid killing an albatross. In fact, he revealed how he had cooked an albatross himself after observing the Maori of New Zealand stewing seabirds.

"Remove most carefully the feathers, and skin the bird" he said. "And, leave the carcass overnight soaking in saltwater. Parboil it and throw away the water. Cut up and stew well with a little water, and when sufficiently tender serve up with a savoury sauce".

"A prune sauce makes the right accompaniment to your albatross, or any bird really, but I've also found other savoury sauces can help add a little bit of fancy. Don't forget to also include a little spice from whatever you have convenient, and I include ground ginger and a generous amount of sugar."

Personally, I can cope with a bit of duck a l'orange, but I'll leave the crows and curlews to those brave men of the oceans.

Superstitious poetry or not, I suspect my beloved James really shouldn't have eaten that albatross after all.