Note Back to Main Text — Chapter VIII

Mrs. Stevenson, as I have said before, was a famous cook, and had learned how to make at least some of the characteristic dishes of each of the many countries where she had sojourned awhile in her long wanderings. From her mother she had inherited many an old Dutch receipt—peppery pot, noodle soup, etc.; in France she acquired the secret of preparing a bouillabaise,[49] sole à la marguery, and many others; from Abdul, an East Indian cook she brought from Fiji, she learned how to make a wonderful mutton curry which contained more ingredients than perhaps any other dish on earth; in the South Seas she picked up the art of making raw-fish salad; and now at Vailima she lost no time in adding Samoan receipts to her list. She soon knew how to prepare to perfection a pig roasted underground and eaten with Miti sauce,[50] besides dozens of other dishes, including ava for drinking.