Post by KG on Feb 11, 2019 15:42:58 GMT
A SHIP`S COOK
A Cook will share the hazards of most things maritime,
In a cramped and pitching galley that’s rolling all the time,
He suffers too from burns and scalds, or splashes from the fat,
And no stranger to the food poisoning, tasting from a vat.
Going back to old days aboard the sailing ships,
Staple grub was dry hash before they thought of chips,
The Cook would boil up salt-beef to go with musty bread,
Perhaps there were some dry peas immersed with pork instead.
The coffee made from green beans failed to satisfy,
A boiled up weak infusion - but hot to get them by,
All was pretty awful I think you may agree,
If living on the rations they doled out there at sea.
The test of every sea-Cook was the making of his duff,
He used some grease or suet, mixing up the stuff,
With a dollop of molasses among the weevily flour,
Then forced it in a canvas bag then boiled it by the hour.
Sometimes he added raisins’ - he would call them plums,
To make this heavy pudding that stuck hard to the gums,
It wouldn’t stop the scurvy but beat the tack they knew,
A special dish on Sunday - a treat for all the crew.
Who called the Cook a runt ?
Joe Earl
A Cook will share the hazards of most things maritime,
In a cramped and pitching galley that’s rolling all the time,
He suffers too from burns and scalds, or splashes from the fat,
And no stranger to the food poisoning, tasting from a vat.
Going back to old days aboard the sailing ships,
Staple grub was dry hash before they thought of chips,
The Cook would boil up salt-beef to go with musty bread,
Perhaps there were some dry peas immersed with pork instead.
The coffee made from green beans failed to satisfy,
A boiled up weak infusion - but hot to get them by,
All was pretty awful I think you may agree,
If living on the rations they doled out there at sea.
The test of every sea-Cook was the making of his duff,
He used some grease or suet, mixing up the stuff,
With a dollop of molasses among the weevily flour,
Then forced it in a canvas bag then boiled it by the hour.
Sometimes he added raisins’ - he would call them plums,
To make this heavy pudding that stuck hard to the gums,
It wouldn’t stop the scurvy but beat the tack they knew,
A special dish on Sunday - a treat for all the crew.
Who called the Cook a runt ?
Joe Earl