ere, now ye may go."

But Fleece had hardly got three paces off, when he was recalled.

"Cook, give me cutlets for supper to-morrow night in the mid-watch.
D'ye hear? away you sail, then.--Halloa! stop! make a bow before you
go.--Avast heaving again! Whale-balls for breakfast--don't forget."

"Wish, by gor! whale eat him, 'stead of him eat whale. I'm bressed if
he ain't more of shark dan Massa Shark hisself," muttered the old man,
limping away; with which sage ejaculation he went to his hammock.

CHAPTER 65. The Whale as a Dish.

That mortal man should feed upon the creature that feeds his lamp, and,
like Stubb, eat him by his own light, as you may say; this seems so
outlandish a thing that one must needs 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 VIIIth's time, a certain cook of the
court obtained a handsome reward for inventing an admirable sauce to be
eaten with barbacued 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 Dunfermline 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, were there not so much of him; but
when you come to sit down before a meat-pie nearly one hundred feet
long, it takes away your appetite. Only the most unprejudiced of men
like Stubb, nowadays partake of cooked whales; but the Esquimaux are not
so fastidious. We all know how they live upon whales, and have rare
old vintages of prime old train oil. Zogranda, one of their most famous
doctors, recommends strips of blubber for infants, as being exceedingly
juicy and nourishing. And this reminds me that certain Englishmen, who
long ago were accidentally left in Greenland by a whaling vessel--that
these men actually lived for several months on the mouldy scraps of
whales which had been left ashore after trying out the blubber. Among
the Dutch whalemen these scraps are called "fritters"; which, indeed,
they greatly resemble, being brown and crisp, and smelling something
like old Amsterdam housewives' dough-nuts or