Brinestain and Biscuit : Recipes and Rules for Royal Navy Cooks

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.

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.

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 overn'.

Once equipped with the right kind of know-how from the Miss Jean Brodie of ship's cookery, you will be in tip-top shape to delve into the recipes on offer...