Brinestain And Biscuits: Recipes and Rules for Royal Navy Cooks (National Archives)

Buy Now:
Amazon.com
Price:
$12.95
By:
The National Archives
  • Climb aboard one of His Majesty’s ships, circa 1930, pull up the gangplank and prepare to experience galley life at sea. Enjoy the arcane practices, no-nonsense instructions and a wealth of period recipes from an era when the map was painted red and ‘empire builders’ were not just a pair of shorts. Learn how to avoid the dangers of ‘bone taint’ and ‘fly-blown meat’. Discover what to do with a ‘steam chest’ and how to work an ‘Aldershot oven’. Once equipped, you will be in tip-top shape to delve into the recipes—from the simple yet gargantuan (sausages for 500 men: take 125 lbs of sausages, fry in lard, add ‘brown gravy’) to the relatively small-scale and refined, you will get an insight into how the sailors lived and ate. And it was more varied than you might imagine, so they were not always stuck between a rock cake and a hard biscuit.There are the dishes to stir the heart (‘Patriotic pudding’ or ‘Queen Bess pudding’), the nautically exotic (‘Mock Turtle soup’, ‘Canary pudding’), the down-to-earth way with offal (‘faggots and peas’, ‘sheep’s head broth’) and the faintly scary ‘beef tea with egg’ or ‘brown stew’. There are even salads (well, a few). All in all, for a cook’s eye view of Navy life, this book takes the biscuit.
  • Author:
    National Archives
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.5753
    EAN:
    9781905615094
    Edition:
    illustrated edition
    ISBN:
    1905615094
    Label:
    The National Archives
    Languages:
    English
    List Price:
    $12.95
    Manufacturer:
    The National Archives
    Number Of Items:
    1
    Number Of Pages:
    80
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2007-04-01
    Publisher:
    The National Archives
    Studio:
    The National Archives
    Title:
    Brinestain And Biscuits: Recipes and Rules for Royal Navy Cooks (National Archives)

Comments

To post comments, simply sign up and become a member!