Originally Posted by
Jim Brady
Hi Gordon,I was aboard the Brescia about 1958, a mate of mine got sent from the "Pool"and I went down there with him to get the job.I was envious it was'nt me.It was a great ship on a great run and if I remember rightly guys that got on there, stayed there.
A funny story I can relate to that ship as told to me by a 2nd Cook & baker I sailed with.his name was Tony.
This Tony was a brilliant baker his bread was spot on.Anyway a mate of his had done his National Service in the Catering Corps,he could do a bit of cooking and make a few "Tabnabs"but one thing he had never done was knock down a batch of bread.This guy wanted to go to sea as a 2nd Cook& baker and he asked Tony the art of making bread.Tony wrote out the recipe and step by step instructions in the art of bread making.
The guy went down to the "Pool"was accepted,his first ship was the Brescia.
As you will remember Gordon she did'nt feed in port so the catering crowd were there to load stores and go for a "Bev y" in the Carodoc and the Winni.
Anyway the Cook said to this new 2nd Cook and Baker two days before sailing day"I would advise you to Knock a batch of bread down,get ahead serve them stale bread,if you give them fresh bread you will
not keep up with them" The Cook retired to his cabin for a drink.
The guy went through the instructions he got from Tony,he got to the part knock it down and give it two hours to rise.Thats O.K.he thought I'l go to the Caradoc and have a few pints.When he got back he looked in the galley,the dough had lifted the lid on the trough spilled over and the galley deck was covered in dough.He scooped the lot up and threw in the gladstone dock.What Tony had'nt told him was the amount of yeast to use!!!
I think an old adage is "If you don't know ask"
Whenever I hear of the Brescia I think of that story.
Regards
JimB