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"Sir, I once said to a sailor who had obtained a berth ashore on sixteen shillings[Pg 148] a week, 'How do you manage to rear your family? How many are there of you?' 'Why,' he answered, 'there's me and the old woman and four youngsters and grandfather!' 'You never see meat, of course,' said I. 'Oh yes, we do,' he answered. 'Meat!' I cried, 'on sixteen shillings a week and seven people to support, four of them hungry youngsters!' 'Well,' he answered, 'I doos it in this way. On Saturday I goes to the butcher and buys a shoulder o' mutton; on Sunday we 'as it 'ot; on Monday we 'as it cold; on Toosday we 'ave what's left of the cold; on Wednesday what's left of the cold we 'ave made into ishee-ashee; on Thursday we makes what's left of the ishee-ashee into ashee-ishee; on Friday we does without; and on Saturday I goes to the butcher and I buys another shoulder of mutton.' Now," the Admiral would say with his face warm with triumph, "name me any joint but a shoulder of mutton that will supply what kept this family in meat, or the like of meat, from Sunday to Thursday?" "How will it, I'd like to know?" CHAPTER XVI THE CAPTURE The Admiral just now happened to be at dinner. A shoulder of mutton and onion sauce with potatoes roasted with the shoulder and such other vegetables as the season yielded was a dish fit to set before a king, and the monarch who turned up his nose at such a dainty should be made to banquet on nothing but the fare they give kings upon the stage. Indeed, Sir William would tell his friends he knew for a fact that a shoulder of mutton was the favourite dish of His Royal Highness Prince William. If it was objected that the joint yielded more bone than meat he had his answer:.