A stew made of meat, vegetables, and hardtack, and eaten by sailors.
Well, historically eaten by sailors; these days I think they eat a lot less hardtack. (Hardtack is a cracker known for its extreme dryness, hardness, and long storage life.)
As with most things-on-hand foods, there is no one exact recipe. It seems likely that original recipes used salt pork or beef, along with potatoes, onions, carrots, and/or turnips. The hardtack is broken up before being added to the stew.
Etymology: Early 1700s. The word origin is unclear. It is similar to scouse but in scouse the stew is thickened by mashing some of the potatoes, rather than by adding hardtack.