Navy Menu is Tempting: Christmas cake, with icing three Inches deep, made its appearance at the Press Club at lunchtime yesterday. It was the gift of Paymaster-Captain H. C. F. Pinsent, R.N., general secretary of the Navy Week Committee, in recognition of the services of the Press to the Royal Navy and to Navy Week. The cake was made by the cooks of the Royal Naval Barracks, Portsmouth, and is the same as those provided for the lower deck messes of that establishment on Christmas Day. A specimen of the menu for Christmas dinner there this year accompanied the cake. It is: Consomme Julienne Roast Turkey with bread sauce and forcemeat stuffing Ham, with chipolatas, baked potatoes, Brussels sprouts, and parsnips Christmas Pudding with rum sauce Dessert, including nuts, apples, oranges, chocolates, dates, figs, bananas and crystallised fruits.
Transcribed in whole or part from scanned originals: Presented with or without modified text and punctuation. For absolute accuracy refer to the original newspapers. Source: The British Newspaper Archive
Referenced
GRO0391 India: Harold Charles Frank Pinsent: 1884 – 1968