Name: Sea Cookery
Author: Richard Bond

22101452913 CTION )OKS F.L.S Med K8723 t Digitized by the Internet Archive in 2016 https://archive.org/details/b28053047 0X0 Helps the Cook. GOOD cooking depends upon the added flavourings quite as much as on the quality of the material used. The want of good flavouring will quite spoil an expensive dish of fish, meat or fowl. The pity of it, when a little 0X0 would make all the difference ! This important matter is perfectly understood by the leading chefs and cooks in our best restaurants and hotels. Their dishes are a delight to the eye and the palate. The materials they use are no better than one finds in the average kitchen, but — and this is the important point — they thoroughly understand the wonderful improvement a little 0X0 makes to the gravy, to the soup, to the joint or entree. Try 0X0 yourself and see what a wonderful difference it makes to your cooking. If you use it once you will never be without it. The addition of a little 0X0 makes a brilliant success of what would otherwise be quite an ordinary dish. The goodness of 0X0 is due to the goodness and healthiness of the cattle from which it is made — cattle bred and reared on the 0X0 Cattle Farms in the Argentine. A shilling spent on 0X0 will save many shillings in butchers' meat — besides saving a lot of time in the making of soups, sauces, and gravies. FOR SPECIAL 0X0 RECIPES SEE PAGE 176. A KNIGHT AND FORSTER, LTD., PRINTERS, LEEDS. ^x<r Sea Cookery By RICHARD BOND, Instructor to the City of Liverpool Technical Education Committee, Cookery Classes for Seamen. Bronze Medalist, 1899. Silver Medalist, 1901. Winner of TeamXhallenge Shield (Twice), Universal Cookery and Food Exhibition, London. LATE INSTRUCTOR — CITY OF HULL NAUTICAL SCHOOL OF COOKERY. WATT’S NAVAL TRAINING SCHOOL, NORFOLK. CITY AND GUILDS OF LONDON CERTIFICATES: FIRST CLASS DIPLOMA— BREAD MAKING, 1907. DIPLOMA— BREAD MAKING (HONOURS) 1908 DIPLOMA— CONFECTIONERY, 1909. FIRST CLASS DIPLOMA— CONFECTIONERY (HONOURS) 1910. 1 WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. QT 3 INTRODUCTION TO THE FIRST EDITION By the late LORD NUN BURN HOLME. I am glad to be able to commend this little book on Sea Cookery to the class for whom it is intended. The nautical cook of the future must be prepared to lay aside many old prejudices, and to acquire man)' new ideas. The time has gone by for the wasteful and inefficient methods which in the past have proved so detrimental to Shipowners, Officers, and crew alike, and have deterred so many Englishmen from following the sea vocation. Nor must the cook suppose that he has qualified himself for his career merely by obtaining a certificate of competency. The lessons of the school must be tested under the conditions imposed by the galley of a ship at sea, and approved or modified accordingly. The theoretical principles of the art always remain the same, but care, commonsense, and a trained faculty of observation are more than ever needed to carry them into effect. Mr. Bond has had experience both of shore theory and sea practice, and any advice from him must carry weight. I trust that the book will prove a boon to the rising generation of sea cooks. NUNBURNHOLME. Hull, January, 1907. We are Manufacturers and supply Everything for the Bakery. Your Requirements are our Constant Study. A Few of our Outstanding and Popular Lines. THE “ D.C.L.,” “ELECTRIC,” “ARK,” ::

AI-modernized reading of the original text

22101452913 CTION )OKS F.L.S Med K8723 t Digitized by the Internet Archive in 2016 https://archive.org/details/b28053047 Helps the Cook. GOOD cooking depends upon the added flavourings quite as much as on the quality of the material used. The want of good flavouring will quite spoil an expensive dish of fish, meat or fowl. The pity of it, when a little 0X0 would make all the difference ! This important matter is perfectly understood by the leading chefs and cooks in our best restaurants and hotels. Their dishes are a delight to the eye and the palate. The materials they use are no better than one finds in the average kitchen, but — and this is the important point — they thoroughly understand the wonderful improvement a little 0X0 makes to the gravy, to the soup, to the joint or entree. Try OXO yourself and see what a wonderful difference it makes to your cooking. If you use it once you will never be without it. The addition of a little OXO makes a brilliant success of what would otherwise be quite an ordinary dish. The goodness of 0X0 is due to the goodness and healthiness of the cattle from which it is made — cattle bred and reared on the 0X0 Cattle Farms in the Argentine. A shilling spent on OXO will save many shillings in butchers' meat — besides saving a lot of time in the making of soups, sauces, and gravies. FOR SPECIAL OXO RECIPES SEE PAGE 176. A KNIGHT AND FORSTER, LTD., PRINTERS, LEEDS. ^x<r Sea Cookery By RICHARD BOND, Instructor to the City of Liverpool Technical Education Committee, Cookery Classes for Seamen. Bronze Medalist, 1899. Silver Medalist, 1901. Winner of TeamXhallenge Shield (Twice), Universal Cookery and Food Exhibition, London. LATE INSTRUCTOR — CITY OF HULL NAUTICAL SCHOOL OF COOKERY. WATT’S NAVAL TRAINING SCHOOL, NORFOLK. CITY AND GUILDS OF LONDON CERTIFICATES: FIRST CLASS DIPLOMA— BREAD MAKING, 1907. DIPLOMA— BREAD MAKING (HONOURS) 1908 DIPLOMA— CONFECTIONERY, 1909. FIRST CLASS DIPLOMA— CONFECTIONERY (HONOURS) 1910. 1 WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. QT INTRODUCTION TO THE FIRST EDITION By the late LORD NUN BURN HOLME. I am glad to be able to commend this little book on Sea Cookery to the class for whom it is intended. The nautical cook of the future must be prepared to lay aside many old prejudices, and to acquire man)' new ideas. The time has gone by for the wasteful and inefficient methods which in the past have proved so detrimental to Shipowners, Officers, and crew alike, and have deterred so many Englishmen from following the sea vocation. Nor must the cook suppose that he has qualified himself for his career merely by obtaining a certificate of competency. The lessons of the school must be tested under the conditions imposed by the galley of a ship at sea, and approved or modified accordingly. The theoretical principles of the art always remain the same, but care, commonsense, and a trained faculty of observation are more than ever needed to carry them into effect. Mr. Bond has had experience both of shore theory and sea practice, and any advice from him must carry weight. I trust that the book will prove a boon to the rising generation of sea cooks. NUNBURNHOLME. Hull, January, 1907. We are Manufacturers and supply Everything for the Bakery. Your Requirements are our Constant Study. A Few of our Outstanding and Popular Lines. THE “ D.C.L.,” “ELECTRIC,” “ARK,” ::