General fitness, health and nutrition · Public discussion

Royal Navy grub

Started by Rodney Myrvaagn · · Last activity · 38 posts · 1,558 views

Thread navigation

Jump through the discussion

Go to the original post, the replies on this page, or the latest preserved contribution.

Thread details

What we know about this thread

Original section
General fitness, health and nutrition
Published
17 May 2004
Last activity
30 May 2004
Original author
Rodney Myrvaagn
Posts
38
Discussion status
Public discussion
Total views
1,558
Views / 30 days
0

The navigation and discussion metadata provide context. Posts remain in their original chronological order.

Showing posts 1–20 of 38
Posts remain in their original chronological order.

Text size
  1. I am reading Castles of Steel, a splendid book about the
    British and German naval action in WW I. On page 410 I came
    on a passage that doubled me up. I will type in a quote
    below. This is in the middle of the Battle of the Dogger
    Bank, The first major fleet engagement of the two navies in
    the North Sea.

    Admiral David Beatty's flagship has been crippled by major
    hits below the watrerline and is slowly making way back to
    England. Beatty has moved onto a destroyer to catch up with
    the ongoing battle. Now he has returned.

    The food comes near the end of the paragraph.

    Now the quote:*********************

    Beatty foiund Lion, battered and listing, making for home
    at 10 knots on her starboard engine, surrounded by a
    screen of ligjht cruisers and destroyers. Sespite the
    appalling appearance of her decks and superstructure,
    casualties had been remarkably low: two men killed and
    eleven wounded. The critical damage to the ship was below
    the waterline. Here, work parties had placed collision
    mats and built wood cofferdams to stop the inflow of
    seawater, shored up bulkheads to prevent collapse, and
    started the pumps. Nevertheless, the injury to the ship's
    propulsion system was grave. Saltwater contamination of
    the boiler-feed-water systemalready had caused the failure
    of the port engine and now was also affecting the
    starboard engine. All dynamos were out of action and,
    except for the light provided by lanterns and candles, the
    ship was dark. No stoves were working, but Beatty's
    steward, left behind when the admiral departed the ship,
    managed to produce a cold lunch of champagne and foie gras
    sandwiches for the members of the staff. Young and his
    colleagues, their faces balckend by cordite smoke and
    their nerves jangled by hours under shellfire, sat down
    and cheered themselves at this unusual picnic

    ***************************************end of quote

    There'll always be an England, I guess. (But only as long as
    there is also a France)

    Rodney Myrvaagnes J36 Gjo/a

    Ask not with whom the buck stops . . .

  2. lol much better than liverwurst on rye and beer ....

    take care Liz

    Hey! Look what Rodney Myrvaagnes
    <[email hidden]> wrote :

    Quoted message said:

    Now the quote:*********************


    snipped>

    Quoted message said:

    candles, the ship was dark. No stoves were working, but
    Beatty's steward, left behind when the admiral departed the
    ship, managed to produce a cold lunch of champagne and foie
    gras sandwiches for the members of the staff. Young and his
    colleagues, their faces balckend by cordite smoke and their
    nerves jangled by hours under shellfire, sat down and
    cheered themselves at this unusual picnic

    ***************************************end of quote

    There'll always be an England, I guess. (But only as long
    as there is also a France)

  3. Rodney Myrvaagnes said:

    produce a cold lunch of champagne and foie gras sandwiches
    for the members of the staff....

    What!?... no plum duff or spotted [censored]? What has the
    fleet come to?

    nb

  4. Quoted message said:
    Rodney Myrvaagnes said:

    produce a cold lunch of champagne and foie gras
    sandwiches for the members of the staff....


    Not too shabby in the mdst of a disaster!

    gloria p

  5. notbob said:


    Rodney Myrvaagnes said:

    produce a cold lunch of champagne and foie gras
    sandwiches for the members of the staff....

    What!?... no plum duff or spotted [censored]? What has the fleet
    come to?

    nb

    Those aren't cold dishes.

  6. "Rodney Myrvaagnes" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:

    I am reading Castles of Steel, a splendid book about the
    British and German naval action in WW I. On page 410 I
    came on a passage that doubled me up. I will type in a
    quote below. This is in the middle of the Battle of the
    Dogger Bank, The first major fleet engagement of the two
    navies in the North Sea.

    Admiral David Beatty's flagship has been crippled by major
    hits below the watrerline and is slowly making way back to
    England. Beatty has moved onto a destroyer to catch up
    with the ongoing battle. Now he has returned.

    The food comes near the end of the paragraph.

    Now the quote:*********************

    Beatty foiund Lion, battered and listing, making for home
    at 10 knots on her starboard engine, surrounded by a
    screen of ligjht cruisers and destroyers. Sespite the
    appalling appearance of her decks and superstructure,
    casualties had been remarkably low: two men killed and
    eleven wounded. The critical damage to the ship was below
    the waterline. Here, work parties had placed collision
    mats and built wood cofferdams to stop the inflow of
    seawater, shored up bulkheads to prevent collapse, and
    started the pumps. Nevertheless, the injury to the ship's
    propulsion system was grave. Saltwater contamination of
    the boiler-feed-water systemalready had caused the failure
    of the port engine and now was also affecting the
    starboard engine. All dynamos were out of action and,
    except for the light provided by lanterns and candles, the
    ship was dark. No stoves were working, but Beatty's
    steward, left behind when the admiral departed the ship,
    managed to produce a cold lunch of champagne and foie gras
    sandwiches for the members of the staff. Young and his
    colleagues, their faces balckend by cordite smoke and
    their nerves jangled by hours under shellfire, sat down
    and cheered themselves at this unusual picnic

    ***************************************end of quote

    There'll always be an England, I guess. (But only as long
    as there is also a France)

    And they say war is hell...

    Jack Fiestarmy

  7. "notbob" <[email hidden]> wrote in message
    news:wdZpc.104235$Ik.8495542@attbi_s53...

    Quoted message said:
    Rodney Myrvaagnes said:

    produce a cold lunch of champagne and foie gras
    sandwiches for the members of the staff....

    What!?... no plum duff or spotted [censored]? What has the fleet
    come to?

    nb

    They got the spotted [censored] after the liberation of France.

  8. "Arri London" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:


    Quoted message said:


    What!?... no plum duff or spotted [censored]? What has the
    fleet come to?

    nb

    Those aren't cold dishes.

    If they are cooked they can, and often are, served cold.

    Charlie

  9. Charles Gifford said:


    "Arri London" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:


    Quoted message said:


    What!?... no plum duff or spotted [censored]? What has the
    fleet come to?

    nb

    Those aren't cold dishes.

    If they are cooked they can, and often are, served cold.

    Charlie

    Interesting. All those years of school dinners and pseudo-
    school dinners and no one I know has been served either of
    those two dishes cold. Of course every thing that has been
    cooked can be served cold. But that doesn't mean they taste
    good that way. Neither plum duff nor spotted [censored] are worth
    eating cold. Both, when well made, are very nice hot.

  10. On Tue, 18 May 2004 16:52:10 -0600, Arri London <[email hidden]>

    Quoted message said:
    Charles Gifford said:


    "Arri London" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:


    >
    > What!?... no plum duff or spotted [censored]? What has the
    > fleet come to?
    >
    > nb

    Those aren't cold dishes.

    If they are cooked they can, and often are, served cold.

    Charlie

    Interesting. All those years of school dinners and pseudo-
    school dinners and no one I know has been served either of
    those two dishes cold. Of course every thing that has been
    cooked can be served cold. But that doesn't mean they taste
    good that way. Neither plum duff nor spotted [censored] are worth
    eating cold. Both, when well made, are very nice hot.

    I don't think either was served to officers, never mind
    admirals. Also, is "well made" not ipso facto unauthentic?
    [ducking and running]

    Rodney Myrvaagnes J36 Gjo/a

    Ask not with whom the buck stops . . .

  11. "Charles Gifford" <[email hidden]> wrote in message news:<[email hidden]>...

    Quoted message said:

    "Arri London" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:


    Quoted message said:


    What!?... no plum duff or spotted [censored]? What has the
    fleet come to?

    nb

    Those aren't cold dishes.

    If they are cooked they can, and often are, served cold.

    Charlie

    A different recipe book, that covers this area, is
    "Lobscouse and Spotted Dog: Which Is a Gastronomic Companion
    to the Aubrey/Maturin Novels" by Grossman and Grossman,
    foreword by Patrick O'Brian. "A scholarly (though often
    hilarious) triumph of culinary anthopology."
    (amazon.co.uk0393320944)

    Which we do no recall having seen Spotted [censored], not Boiled
    Baby, nor owt such else, served cold.

  12. "Arri London" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:
    Charles Gifford said:


    "Arri London" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:


    >
    > What!?... no plum duff or spotted [censored]? What has the
    > fleet come to?
    >
    > nb

    Those aren't cold dishes.

    If they are cooked they can, and often are, served cold.

    Charlie

    Interesting. All those years of school dinners and pseudo-
    school dinners and no one I know has been served either
    of those two dishes cold. Of course every thing that has
    been cooked can be served cold. But that doesn't mean
    they taste good that way. Neither plum duff nor spotted
    [censored] are worth eating cold. Both, when well made, are
    very nice hot.

    We differ again. Because you do not like it does not mean no
    one else does. Have you ever had either dish cold? I've had
    both cold and they are fine - although better hot. And,
    don't forget the custard sauce.

    Charlie

  13. Rodney Myrvaagnes said:


    Arri London said:
    Charles Gifford said:


    "Arri London" <[email hidden]> wrote in message
    "]news:[email hidden]...
    >
    > >
    > > What!?... no plum duff or spotted [censored]? What has
    > > the fleet come to?
    > >
    > > nb
    >
    > Those aren't cold dishes.

    If they are cooked they can, and often are, served
    cold.

    Charlie

    Interesting. All those years of school dinners and pseudo-
    school dinners and no one I know has been served either
    of those two dishes cold. Of course every thing that has
    been cooked can be served cold. But that doesn't mean
    they taste good that way. Neither plum duff nor spotted
    [censored] are worth eating cold. Both, when well made, are
    very nice hot.

    I don't think either was served to officers, never mind
    admirals.

    Probably not. Can't imagine either champagne or foie gras
    being on the menu in the RN these days, with budget cuts.

    Quoted message said:

    Also, is "well made" not ipso facto unauthentic? [ducking
    and running]

    Rodney Myrvaagnes J36 Gjo/a

    LOL! Ah you must never have eaten either one then. One of
    the glories of cold-weather eating is the freshly-steamed
    pudding! However, one of the reasons they normally aren't
    deliberately eaten cold (at least by sane people) is that
    they do turn leaden and stodgy when cooled.

  14. "Rodney Myrvaagnes" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:


    I don't think either was served to officers, never mind
    admirals. Also, is "well made" not ipso facto unauthentic?
    [ducking and running]

    Rodney Myrvaagnes J36 Gjo/a

    Today that would probably be true. In the 19th century Royal
    Navy, it would be a special treat well fit for an Admiral!
    No common sailor would ever get such a thing to eat.

    Charlie

  15. Charles Gifford said:


    "Arri London" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:
    Charles Gifford said:


    "Arri London" <[email hidden]> wrote in message
    "]news:[email hidden]...
    >
    > >
    > > What!?... no plum duff or spotted [censored]? What has
    > > the fleet come to?
    > >
    > > nb
    >
    > Those aren't cold dishes.

    If they are cooked they can, and often are, served
    cold.

    Charlie

    Interesting. All those years of school dinners and pseudo-
    school dinners and no one I know has been served either
    of those two dishes cold. Of course every thing that has
    been cooked can be served cold. But that doesn't mean
    they taste good that way. Neither plum duff nor spotted
    [censored] are worth eating cold. Both, when well made, are
    very nice hot.

    We differ again. Because you do not like it does not mean
    no one else does.

    It's a question of common usage, not whether or not I like
    or dislike something. They are puddings to be served hot.

    Quoted message said:

    Have you ever had either dish cold?

    Yes, inadvertantly. They often sit around before serving in
    school settings. Pretty awful. The majority of my colleagues
    wouldn't eat either of them when served at school lunch
    either, because the puddings weren't likely to be warm. No
    doubt you know a different population in the UK than I do; I
    don't know how long you've lived there, where and under what
    circumstances.

    I've had both cold and they are fine -

    Quoted message said:

    although better hot. And, don't forget the custard sauce.

    Charlie

    Just because you like it doesn't mean anyone else there
    does; cold congealed custard on cold congealed steamed
    pudding is nasty too.

  16. "Arri London" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:
    Charles Gifford said:


    "Arri London" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:

    Charles Gifford wrote:
    >
    > "Arri London" <[email hidden]> wrote in message
    > "]news:[email hidden]...
    > >
    > > >
    > > > What!?... no plum duff or spotted [censored]? What has
    > > > the fleet come


    to?

    Quoted message said:
    Quoted message said:
    Quoted message said:

    > > >
    > > > nb
    > >
    > > Those aren't cold dishes.
    >
    > If they are cooked they can, and often are, served
    > cold.
    >
    > Charlie

    Interesting. All those years of school dinners and pseudo-
    school


    dinners

    Quoted message said:
    Quoted message said:
    Quoted message said:

    and no one I know has been served either of those two
    dishes cold. Of course every thing that has been
    cooked can be served cold. But that doesn't mean they
    taste good that way. Neither plum duff nor spotted
    [censored] are worth eating cold. Both, when well made, are
    very nice hot.

    We differ again. Because you do not like it does not
    mean no one else


    does.

    Quoted message said:


    It's a question of common usage, not whether or not I like
    or dislike something. They are puddings to be served hot.

    Certainly they are to be served hot. Some folks like 'em
    cold as well. Pizza is meant to be served hot but many also
    like it cold even though that is not common usage.

    Quoted message said:
    Quoted message said:

    Have you ever had either dish cold?

    Yes, inadvertantly. They often sit around before serving
    in school settings. Pretty awful. The majority of my
    colleagues wouldn't eat either of them when served at
    school lunch either, because the puddings weren't likely
    to be warm.

    Hee, hee! I'm sorry you got cold school puddings. <grin>
    They used to make a very good figgy duff in the old dining
    room at the Connaught when they still did traditional
    British dinning. That was pretty good cold.

    Quoted message said:

    No doubt you know a different population in the UK than I
    do; I don't know how long you've lived there, where and
    under what circumstances.

    I haven't lived there. Never spent more than a month or two
    there at a time. I used to visit quite often though and am a
    lover and student of "Traditional English" foods.

    Quoted message said:

    I've had both cold and they are fine -

    Quoted message said:

    although better hot. And, don't forget the custard
    sauce.

    Charlie

    Just because you like it doesn't mean anyone else
    there does;

    I never said I liked it for preference. If it is a good
    pudding it is quite edible cold.

    Quoted message said:

    cold congealed custard on cold congealed steamed pudding
    is nasty too.

    Well, I have to admit that old, cold custard wouldn't be
    very good. Might use lemon curd though. ;-)

    Charlie

  17. Charles Gifford said:

    Today that would probably be true. In the 19th century
    Royal Navy, it would be a special treat well fit for
    an Admiral! No common sailor would ever get such a
    thing to eat.

    I think the regular crew got duff on Sundays. It was one of
    the few things that made Sundays special.

    nb
    --
    Be considerate of others and trim your posts. Thank you.

  18. Charles Gifford said:


    "Arri London" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:
    Charles Gifford said:


    "Arri London" <[email hidden]> wrote in message
    "]news:[email hidden]...
    >
    >
    > Charles Gifford wrote:
    > >
    > > "Arri London" <[email hidden]> wrote in message
    > > "]news:[email hidden]...
    > > >
    > > > >
    > > > > What!?... no plum duff or spotted [censored]? What
    > > > > has the fleet come


    to?

    Quoted message said:
    Quoted message said:

    > > > >
    > > > > nb
    > > >
    > > > Those aren't cold dishes.
    > >
    > > If they are cooked they can, and often are, served
    > > cold.
    > >
    > > Charlie
    >
    > Interesting. All those years of school dinners and
    > pseudo-school


    dinners

    Quoted message said:
    Quoted message said:

    > and no one I know has been served either of those
    > two dishes cold. Of course every thing that has been
    > cooked can be served cold. But that doesn't mean
    > they taste good that way. Neither plum duff nor
    > spotted [censored] are worth eating cold. Both, when well
    > made, are very nice hot.

    We differ again. Because you do not like it does not
    mean no one else


    does.

    Quoted message said:


    It's a question of common usage, not whether or not I
    like or dislike something. They are puddings to be
    served hot.

    Certainly they are to be served hot. Some folks like 'em
    cold as well. Pizza is meant to be served hot but many
    also like it cold even though that is not common usage.

    Quoted message said:
    Quoted message said:

    Have you ever had either dish cold?

    Yes, inadvertantly. They often sit around before serving
    in school settings. Pretty awful. The majority of my
    colleagues wouldn't eat either of them when served at
    school lunch either, because the puddings weren't likely
    to be warm.

    Hee, hee! I'm sorry you got cold school puddings. <grin>
    They used to make a very good figgy duff in the old dining
    room at the Connaught when they still did traditional
    British dinning. That was pretty good cold.

    ROTFL! The Connaught has a larger budget per single cover
    than most schools get per a dozen student meals.

    Quoted message said:


    Quoted message said:

    No doubt you know a different population in the UK than
    I do; I don't know how long you've lived there, where
    and under what circumstances.

    I haven't lived there. Never spent more than a month or
    two there at a time. I used to visit quite often though
    and am a lover and student of "Traditional English" foods.

    Quoted message said:

    I've had both cold and they are fine -

    Quoted message said:

    although better hot. And, don't forget the custard
    sauce.

    Charlie

    Just because you like it doesn't mean anyone else
    there does;

    I never said I liked it for preference. If it is a good
    pudding it is quite edible cold.

    Disagree of course 🙂

    Quoted message said:


    Quoted message said:

    cold congealed custard on cold congealed steamed pudding
    is nasty too.

    Well, I have to admit that old, cold custard wouldn't be
    very good. Might use lemon curd though. ;-)

    Charlie

    Ugh... cold steamed puddings are just too leaden to be
    eaten. That's why they are served hot.

  19. "Arri London" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:
    Charles Gifford said:


    Hee, hee! I'm sorry you got cold school puddings. <grin>
    They used to


    make a

    Quoted message said:
    Quoted message said:

    very good figgy duff in the old dining room at the
    Connaught when they


    still

    Quoted message said:
    Quoted message said:

    did traditional British dinning. That was pretty
    good cold.

    ROTFL! The Connaught has a larger budget per single cover
    than most schools get per a dozen student meals.

    Yes, and well worth the expense - if possible. Too bad the
    new owner had to mess with the place. A great old restaurant
    turned into a "modern dining experience". They did not have
    "doggie bags" but if one asked, left over pudding, or
    whatever, could magically appear in one's room. The last
    time I checked, you could still get boiled puddings at
    Dukes, Dorchester, and a couple of other hotel dinning rooms
    as well as a few restaurants that specialize in "traditional
    English (or British - ack!)" foods.

    Quoted message said:
    Quoted message said:

    I never said I liked it for preference. If it is a good
    pudding it is


    quite

    Quoted message said:
    Quoted message said:

    edible cold.

    Disagree of course 🙂

    But of course! <grin>

    Quoted message said:

    Ugh... cold steamed puddings are just too leaden to be
    eaten. That's why they are served hot.

    For the most part I agree with you. Some steamed puddings
    (not spotted [censored] or dog; not to mention boiled baby) are
    light enough to eat well when cold. Some of the steamed
    puddings cooked in pudding bowls are quite nice cold.

    Cheers, Charlie

  20. Charles Gifford said:


    "Arri London" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:
    Charles Gifford said:


    Hee, hee! I'm sorry you got cold school puddings.
    <grin> They used to


    make a

    Quoted message said:
    Quoted message said:

    very good figgy duff in the old dining room at the
    Connaught when they


    still

    Quoted message said:
    Quoted message said:

    did traditional British dinning. That was pretty good
    cold.

    ROTFL! The Connaught has a larger budget per single cover
    than most schools get per a dozen student meals.

    Yes, and well worth the expense - if possible. Too bad the
    new owner had to mess with the place. A great old
    restaurant turned into a "modern dining experience". They
    did not have "doggie bags" but if one asked, left over
    pudding, or whatever, could magically appear in one's room.
    The last time I checked, you could still get boiled
    puddings at Dukes, Dorchester, and a couple of other hotel
    dinning rooms as well as a few restaurants that specialize
    in "traditional English (or British - ack!)" foods.

    Quoted message said:
    Quoted message said:

    I never said I liked it for preference. If it is a good
    pudding it is


    quite

    Quoted message said:
    Quoted message said:

    edible cold.

    Disagree of course 🙂

    But of course! <grin>

    Quoted message said:

    Ugh... cold steamed puddings are just too leaden to be
    eaten. That's why they are served hot.

    For the most part I agree with you. Some steamed puddings
    (not spotted [censored] or dog; not to mention boiled baby) are
    light enough to eat well when cold. Some of the steamed
    puddings cooked in pudding bowls are quite nice cold.

    Cheers, Charlie


    I went to an English girls public school and the food was
    unforgettable. Rock of Ages was a suspicious looking mound
    of brown stuff on toast that tasted pretty terrible and to
    this day, I can't decide from what it was made. We had Pink
    Baby's Bottom and Black Baby's Bottom, both blanc manges.
    There was a tapioca pudding known as All in One Piece
    because it was reputedly the contents of spittoons.
    Scrambled eggs that could bounce like a rubber ball, roast
    beef on Sunday that was a terrible grey colour, we all knew
    it was really horse!

    The food was terrible and what was worse was the fact it was
    served on a plate to you and you HAD to consume it all. None
    of this "I don't like that, I want something different" . A
    small benefit to that is that I have always been quite happy
    to try any food, once.

    As to Royal Navy grub - I had some good and some horrible, a
    lot seemed to depend on how skilled the pusser was.

    Thanks for bringing back some old memories, methinks I
    will actually go cross the pond and attend the reunion
    in October.

    Sheena

Active in the last 60 minutes

Active in this thread

0 users · 0 guests ·0 bots ·0 total

No signed-in users are active right now.

No known search crawlers active right now.