The Monk (DS Cross Mysteries, #5)

by Tim Sullivan

‘Oh, he makes a good point. Always does. His problem is knowing when to make them and when not to.’

‘When sailors boiled meat, usually salted, fat or grease would form at the top of the pot. They would skim this off. It was called slush. The officers would then sell the slush to tallow makers and use the proceeds to make small purchases for the ship’s crew. So it became known as the slush fund.’