As we approach our holiday meals this year, I thought you folks might be interested in seeing what a marine said the weekly menu was on board the steamer Clifton as they prepared to attack the forts below New Orleans in April 1862:
Monday—Pork & Beans
Tuesday—Salt Horse & Duff
Wednesday—Pork & Beans & Pickles
Thursday—Preserved Roast Beef, Desiccated Potatoes, Butter
Friday—Pork & Beans & Pickles
Saturday—Salt Horse & Duff
Sunday—Preserved Meat, Rice, Mixed Vegetables, Butter
My understanding is that salt horse is salted beef and that duff is a dough-like flour pudding or dumpling.