Title
Brinestain and Biscuit: Recipes and Rules for Royal Navy Cooks,Used
Processing time: 1-3 days
US Orders Ships in: 3-5 days
International Orders Ships in: 8-12 days
Return Policy: 15-days return on defective items
Payment Option
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, nononsense 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. A compendium of carefully chosen excerpts from the 'Royal Navy's Manual of Cookery' (1930), this book will sweep you back to a world of kidney, kedgeree and proper puddings. In this work, learn how to avoid the dangers of 'bone taint' and 'flyblown meat', and discover what to do with a 'steam chest' and how to work an 'Aldershot oven'.Once equipped with the right kind of knowhow from the Miss Jean Brodie of ship's cookery, you will be in tiptop shape to delve into the recipes on offer from the simple yet gargantuan (sausages for 500 men: take 125 lbs of sausages, fry in lard, add 'brown gravy') to the relatively smallscale and refined, you will get an insight into just how His Majesty's 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 downtoearth 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'seye view of Navy life, this book takes the biscuit.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main theme of 'Brinestain and Biscuit'? A: 'Brinestain and Biscuit' explores the culinary practices aboard Royal Navy ships in the 1930s, showcasing recipes and cooking techniques from that era.
- Q: How many pages does the book contain? A: The book contains 96 pages.
- Q: What is the condition of the book? A: The book is listed as being in 'Very Good' condition.
- Q: Who is the author of the book? A: The author of 'Brinestain and Biscuit' is Edward Hampshire.
- Q: When was 'Brinestain and Biscuit' published? A: 'Brinestain and Biscuit' was published on October 31, 2006.
- Q: What type of binding does the book have? A: The book is bound in hardcover.
- Q: What kind of recipes can I expect to find in the book? A: You can expect a variety of recipes including traditional dishes like 'kedgeree', 'patriotic pudding', and 'mock turtle soup', as well as practical cooking advice for large quantities.
- Q: Is this book suitable for someone interested in historical cooking? A: Yes, this book is ideal for those interested in historical cooking, especially within the context of the Royal Navy during the 1930s.
- Q: Does the book include any cooking tips or techniques? A: Yes, the book includes no-nonsense instructions and unique cooking tips relevant to the era, such as avoiding 'bone taint' and using an 'Aldershot oven'.
- Q: What are some unique dishes featured in the book? A: Unique dishes featured include 'faggots and peas', 'sheep's head broth', and 'beef tea with egg', highlighting the variety of meals prepared by Navy cooks.