THE COMMON SPUD

Down the Hatch, Issue 5, 5 February 1944, Page 5 (Supplement)

THE COMMON SPUD

Consider the vagaries in the life of the common spud. Remember those which we planted so fondly in the vegetable garden. Some of these have names reminiscent of racehorses, such as Maori Chief, Robin Adair, Aram Banner, Royal Salute. Others are more personal in application such as Sweet Dakota, Cliff’s Kidney. In the pot these spuds are all the same and our good wives are able to bake, boil, roast, or fry them for the sake of variety. The grower takes more relish in the eating because he has seen them

through the difficult weeks of their infancy. The women who are touchy on the matter of their waist line can never work up any enthusiasm about them because of their fattening properties. But would they weaken if confronted with the Ship’s menu disguising the humble spud under such extravagant titles as Macaire, Lyonnaise, Duchesse. The Ship’s repertoire does not finish here, however. I repeat a few additional ones which have been encountered. Dauphine, Paysanne, Chateau and Parmentier ; not forgetting Saute, Croquette, Puree, I have mentioned only fourteen different ways of dishing up this versatile dish. Since coming on board we have had potatoes done seventeen different ways. Nor have we who eat in the Warrant and Officers Mess double banked, yet on the Soup. In fact the chef has proved himself to be insuperable. There is a fullsome choice of succulent and nourishing soup. Would you prefer a Creme something or other, such as Creme Jackson, Americaine, du Barry,, Tyrolienne ? Or a consomme something or other, Vermicelli, Chiffonade, Xavier ? These impressive titles dwarf into insignificance when we come across such soups as Pish Pash, Bonvalet, Garbure, Flamande, Mulligatawny, Celestine, Chiffonade. • ~ Now consider the ballast part of the meal. You are presented with a choice of Sheep’s Kidneys, Maitre d’hotel, Medallions Sicilienne. Old Boundary Bill says that they are dishing out medals for the Sicily campaign, as the Menu says so. Pappaya, this suggests an infant recognising his father after furlough, or some native jargon of the South Seas. Perhaps some third Division man knows the answer to this one. - The Russians have r been introduced to' the Menu as it is fitting in these days of Allies. Kromeskis Russe. Then we have Cassolets Bergere, Minced Collops, Frittered Bringal, Bouchees Reine, Remoulade Sauce, Veal cutlets Milannaise, Stewed Lamb Jardiniere. . « Old Bill says that this is something to do with a lamb raised by the gardener. Those who mess in C 4, and elsewhere in the bowels of the ship, needn’t worry, for the same fish they are getting is presented to the Upper House as Cod Fillets au Four, or Blue Cod Nicoise, and what is sauce for the goose is sauce for the gander, and the humble spud has eyes to see through it all

F.W.S.