Meatpie
(16th Century)

5 chicken livers
280g of pork cut to small pieces
2 dl of cream
salt and pepper
1 cl of porter
3/4 cl of Irish whiskey
Two plates-width of half puff paste

Mix everything but the puff paste. Then line a greased tin with one plate-width of puff paste. (If you never baked a pie before: don’t try this recipe). Stuff the pie with yer piestuffing and shove it into the hot oven (I nearly slipped and wrote something else there) at 175 degrees celesus til ye can see the liver turning dark grey. Now make a lid of one plate puff paste, with little holes cut out, maybe in the shape of a jolly roger, and return it to the oven. Let the lid turn golden and serve while it’s hot with red beer.

Salmagundi

1 part salted, pickled beef or pork.
1 part fresh goat, dog, rat, cat, or seabird.
1 part each of pickled vegetables, eggs, and anchovies.
1 part each of grapes, crabapples, fresh fish, breadfruit "spaghetti," and black banana mush.

Add tons of garlic, sugar, honey, salt, vinegar, oil, wine, and cinnamon to taste. Serve hot from the cauldron. Garnish with musty croutons and wilted greens.

Pirate Grog

Until 1740, each man in the Royal Navy was issued 1/2-pint of rum neat twice daily, to be mixed with water) to tin or glass of water (8 oz.) True Grog is Pusser's (purser’s) Rum and water with limejuice and sugar!

In a mug, add:
1 (oz) of Rum
Juice of half a lime
1 or 2 teaspoons of cane sugar
Add water to fill the mug.

When it was made onboard ship it was usually made in a large barrel called the grog tub and then rationed out to the sailors. Grog gets its name from Old Grogram, the nickname of British Rear Admiral Edward Vernon who order rum rations to be diluted to prevent hoarding and drunkenness by sailors.