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Show MENU THAT 8UITS JACK TAR. Substantial Fare Given Preference Over Dainty French Dishes. "Scouso of lob-scouse, a parson's face staple, Junk, tack, slush and duff there's a meal yo can't beat no-wheres," no-wheres," said the sailor. "Yes," he went on, "ye can talk , about yer rls de venu, yer vol-au-vent, yer mousses and other French dishes, but they ain't none o' them in it with good sea tare dished up by a good sea lawyer. "Scouse is soup, soup mado o' salt beef. Add somo good sea vegetables to It, sltch as spud sprouts and split peas, and ye get an extra fine soup, what Is gcner'ly called lob-scouse. I'ot-au-feu Is slops beBlde a rich lob-scouse. lob-scouse. "Foller up yer scouse with n parson's par-son's fnce seaplc. That's a pie made of bullock's head. Good? Why, friend, there ain't nothln' like It on earth. "Junk Is salt beef. Junk ain't no brifln food; it don't strengthen tho mind like a correspondence course; but, by tur, I'd ruther have it than caneton a la pressc or a supremo de sole. "Tack and slush Is tho sailor's bread and butter. What If ye do have to break yer tack with a tack hammer, and what If yer slush Is sometimes strong enough to queer the compass? "Sailors need strong food, for they must do their work." |