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I remember curry & rice for breakfast in Harrison Line, mainly with Jackie Moore as Chief Steward. The 2/E, Wally Brinsdon (a Kiwi) used to have the curry & rice with his egg and bacon on top and use marmalade as chutney. Boy could he eat.
Peter Baker.
 

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I also remember Palm Oil Chop (the chop stands for food) in Palm Line. It was served to we officers only on a sunday, in port. down the coast and was made with ingredients bought by the said officers and prepared by West African crew members (rather than the ships cook). It was preceded by a few gin & Tonics and was the most wonderful meal in the world. To cut the oil after the meal one always drank a neat gin.
A restaurant in Liverpool (the Bears Paw) used to provide this dish with four days notice and a minimum of 8 persons to serve.
This all took place in the 1950's. I often wonder how long it lasted.
Peter Baker.
 

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The things we ate onboard. Menus.

I still remember (with fondness) a breakfast dish which consisted of chopped up kidney in a rich brown sauce served on fried bread.

I have tried for years to order it in whilst eating out, asking chefs if they had a name for it, and trying to find a recipe.

Can anybody out there help? An ex Harrison Chief Steward or Chief Cook could probabaly help.

Peter (Pat) Baker.
 

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I did once order devilled kidney for lunch in a very upmarket pub.

This turned out to be a couple of whole kidneys fried (or grilled) in some sort of hot spices.

Whilst it was quite decent it was not a patch on the s..t on a raft of glorious memory.

I am still hoping that somebody will be able to supply us all with a recipe.

Peter (Pat) Baker.
 

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Andy,

many thanks for your reply, and the recipes.

They sound great and I will definitely try them.

However, the dish I am thinking of was chopped kidney in a rich brown sauce (beefy) and served on fried bread rather than toast.

I will live in hope that we may all receive that recipe eventually.

As I said earlier and old Harrison Line Chief Steward or cook may supply this.

Regards,

Peter (Pat) Baker.
 

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Altough I never heard the name "Guano Kon Tiki" (which I imagine treanslate as sh-- on a raft) I remember, with great fondness, from my years in Harisons of Liverpool.
I have been searching for the recipe for a long time and have now found it on the BP Culinary posting (thanks to Marconi Sahib) and I look forward to having a shot at making it for myslef shortly.
Peter (Pat) Baker.
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Merchant Navy Fare

Alan Ward,

I'm sorry for the delay, but I have only just read your reply
to my query about Harrisons chopped kidney in gravy.

The name was definitely not kidney turbigo.

After all these years I am wondering if this was served
in Palm Line rather than Harrisons.

The thing is that nobody else seems to remember it,
which makes me think I may have dreamed it.

Were you in Harrisons after your ventures into the
joys of the West Coast?

If so when and what ships if you will pardon my nosiness.

Cheers and best regards,

Peter (Pat) Baker
 

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Merchant Navy fare

Peter Martin and Burned Toast.

I'm afraid that devilled kidney was not the name.

That was something different in that it had some sort of spicy
coating to make it hot. Hence the name "devilled".

I only wish that some oldtime Harrison or Palm line cook
or Chief Steward would pop up with the name and a recipe
for the dish that I am seeking.

I would dearly love to taste that delicious dish once more.

It is definitely on my "bucket" list.

Cheers all,

Pat Baker.
 

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Merchant Navy fare

Steven J. Card,

I'm afraid that the name was definitely not turbigo,
and that recipe with all those ingredients, especially
the chipolata sausages was way out.

My apologies for that but the dish I am after was
a very simple one i.e. probably only kidneys, onions,
some sort of flavouring and the brown sauce
Not that I can be sure of that, but it is an uneducated
guess.

All the best,

Pat Baker
 

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Alan Ward,
Many thanks for your reply.
You joined Harrison Line about the time that
I swallowed the anchor.
I imagine that if you did not get along
with the Pursers job you made a good move
when you elected for the Catering college,
but finished as Purser/Catering Officer in the end.
You can't keep a good man down eh!
Where was your pub by the way?
I had one in Birkenhead myself.
Cheers
Pat Baker
 

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Mercant Navy Fare

Alan,

my one and only pub was the Lord Exmouth in Birkenhead.

I rather like the names of two of your pubs.
the Quiet Woman and the Cock Inn,
that'll keep them quiet every time!

Cheers, hope to hear from you again.
Pat Baker.
 
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