Quinlan and Mann were at the forefront of cookery training for seamen, where three types of certificates were issued, depending on the size of vessel sculling vessels, cargo steamers or passenger steamers.
This facsimile (originally published in 1894) contains a brief introduction to the authors and the difficulties faced by cooks at sea with limited or rationed ingredients and restricted equipment. It contains a range of recipes, from gruel and beef tea, to devilled bones and fruit jelly, as well as advice on how to look after livestock on a ship (and how to kill it).
|London Store||5 in stock|
|Bristol Store||Out of stock|
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