Originally published in 1894, Cookery for Seamen details recipes perfect for on-board meal preparation, first taught to sailors at the Liverpool Training School of Cookery, and is faithfully reproduced here from an original edition held in the Caird Library's collection at the National Maritime Museum.

A document initially published in 1894, instructing cooks at sea on how to cope with a limited amount of equipment and a paltry set of ingredients. Recipes include gruel, beef tea and devilled bones.