My father was the keeper of the Eddystone light
And he slept with a mermaid one fine night
Out of this union there came three
A porpoise and a porgy and the other was me!
Yo ho ho, the wind blows free,
Oh for the life on the rolling sea!

One night, as I was a-trimming the glim
Singing a verse from the evening hymn
I head a voice cry out an “Ahoy!”
And there was my mother, sitting on a buoy.
Yo ho ho, the wind blows free,
Oh for the life on the rolling sea!

“Oh, what has become of my children three?”
My mother then inquired of me.
One’s on exhibit as a talking fish
The other was served in a chafing dish.
Yo ho ho, the wind blows free,
Oh for the life on the rolling sea!

And onward through the twentieth century, the chafing dish conferred status and importance on a meal, and continued to be, in one form or another (think fondue pots), one of the standard “important” gifts at middle-class weddings.  

This article was republished with the permission of the author – Alice Ross. Alice Ross brings 25 years as a dedicated food professional teacher, writer, researcher and collector to her Hearth Studios, at which she teaches workshops in various aspects of hearth, woodstove and brick oven cookery. She has served as consultant in historical food for such noted museums as Virginia’s Colonial Williamsburg and The Lowell National Historical Park in Massachusetts. Ross wrote her doctoral dissertation in food history at the State University at Stony Brook. Currently, she is involved in a major kitchen report on Rock Hall Museum, a 1770’s Georgian mansion on Long Island. Her web site is www.aliceross.com

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