ioncomike
29th May 2010, 21:14
For all you starving ex Hains sailors here's something for you to digest.
An extract from the Townsville Times Christmas 1956
Quote " TYPICAL MEAL"
Chief steward Peter Harris, of the British cargo vessel Trevethoe, also in Townsville, described the Christmas menu as a typical English christmas dinner but on the face of it it looks like a meal fit for royalty.
The menu:- Hors d'oeuvres, chilled tomato juice, soups (creme of tomato, muscovite consomme), fish (hollandaise, poached turbot), entree(asparagus tips au beurre), roasts(tom turkey, chipolatas, blackcurrant jelly, pork, beef), potatoes (saatoga, persil,duchess), vegetables (french beans, garden peas), confiture(christmas pudding ablaze with brandy sauce), cheeses(danish blue, parmesan). there were also mince pies, apples, nuts, suitable drinks, tangerines, and 'angels on horseback', oysters wrapped in bacon with skewers and then cooked. Chief steward harris, who has been in the cooking game for over 17 years, considers his hors d'ouevres his spaciality.
skipper of the trevetho, captain P.E.Maiden, found the city's weather the most unusual part of spending christmas in Australia. it was in contrast to Britains cold". End of quote
I know this was true because I was there (and it was b**** brilliant) but don't ask me how he did it on 3/6d a day!!!!
All other christmases I spent with Hains were back to standard although on one ship we did get two flapjacks for breakfast on christmas day.
John
An extract from the Townsville Times Christmas 1956
Quote " TYPICAL MEAL"
Chief steward Peter Harris, of the British cargo vessel Trevethoe, also in Townsville, described the Christmas menu as a typical English christmas dinner but on the face of it it looks like a meal fit for royalty.
The menu:- Hors d'oeuvres, chilled tomato juice, soups (creme of tomato, muscovite consomme), fish (hollandaise, poached turbot), entree(asparagus tips au beurre), roasts(tom turkey, chipolatas, blackcurrant jelly, pork, beef), potatoes (saatoga, persil,duchess), vegetables (french beans, garden peas), confiture(christmas pudding ablaze with brandy sauce), cheeses(danish blue, parmesan). there were also mince pies, apples, nuts, suitable drinks, tangerines, and 'angels on horseback', oysters wrapped in bacon with skewers and then cooked. Chief steward harris, who has been in the cooking game for over 17 years, considers his hors d'ouevres his spaciality.
skipper of the trevetho, captain P.E.Maiden, found the city's weather the most unusual part of spending christmas in Australia. it was in contrast to Britains cold". End of quote
I know this was true because I was there (and it was b**** brilliant) but don't ask me how he did it on 3/6d a day!!!!
All other christmases I spent with Hains were back to standard although on one ship we did get two flapjacks for breakfast on christmas day.
John