The cauldron was rarely emptied out except in preparation for the meatless weeks of Lent, so that while a hare, hen or pigeon would give it a fine, meaty flavour, the taste of salted pork or cabbage would linger for days, even weeks.
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The basic Royal Navy diet consisted of salted beef, salted pork, ship's biscuit, and oatmeal, supplemented with smaller quantities of peas, cheese and butter.