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Salamagundy, la colazione del pirata

"The next morning ten of the warship sailed to the Cape. The crew of Roberts, seeing the trees beyond the hill, went down into the cabin to report the news to Roberts, who
was having breakfast with his new host, Captain Hill, with a tasty dish salamagundy and a bit 'of his beer. Roberts was unimpressed, and even his men, some of which claimed that it was a Portuguese ship, others of a French slave ship, but swore it was part maggiornr Ranger's return [...]

During the clash Roberts made his fine figure, wearing a rich red damask waistcoat and breeches, a hat with red feather, a gold chain around his neck with a cross of diamonds , sword in hand and two pairs of pistols hanging from a silk bandolier that passed over the shoulders [...]. Now Rorberts might have ended the fight with some desperate act, if not been for the death blow to riding a machine gun, which took him straight in the throat. He collapsed sull'affusto cannon.

[...] They threw him overboard now, with all the weapons and ornaments, as he had repeatedly asked to be alive. "

Daniel Defoe, Stories of pirates , Mondadori

Salamagundy (only for the brave!)

Salmagundi dish preferred by Caribbean buccaneers, which spread in the North Atlantic, West and East Africa and Madagascar . Consisting of fresh meat, including turtle meat, duck or pigeon, which were roasted, chopped and marinated in spiced wine. The salted meat and smoked, the basis of daily diet on board, was sometimes added, along with herring and anchovies. When everything was ready, the Salmagundi was served with the addition of boiled eggs, and all the fresh vegetables available at the time, including hearts of palm, cabbage, mangoes, onions and olives. The result was dressed with olive oil, vinegar, garlic, salt, pepper, mustard seeds and any other various condiments.

One wonders what he would do if Roberts that morning at breakfast he had ordered the ship's cook, croissant and cappuccino!