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Brinestain And Biscuits: Recipes and Rules for Royal Navy Cooks (National Archives) | 
 enlarge | Author: National Archives
Publisher: The National Archives
Category: Book
List Price: $12.95
Buy New: $8.08
You Save: $4.87 (38%)
New (21) Used (4) from $5.09
Sales Rank: 1995097
Media: Hardcover
Pages: 80
Number Of Items: 1
Shipping Weight (lbs): 0.4
Dimensions (in): 6 x 5 x 0.6
ISBN: 1905615094
Dewey Decimal Number: 641.5753
EAN: 9781905615094
ASIN: 1905615094
Publication Date: April 1, 2007
Availability: Usually ships in 1-2 business days
Condition: Brand New. Expected US delivery in 7-10 business days
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Product Description
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.
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