The British Army is renowned for dining in style. This book reveals a selection of the army's special recipes. Prepared by a Maitre Chef de Cuisine from Aldershot, the recipes should help aspiring cooks to present meals fit for a Field Marshal, let alone a Colonel. The 50 recipes take the reader throughout the day, from beakfast, through lunch and tea, to a buffet and dinner, with sections on curries and fish dishes, children's parties and the grouse moors. Dishes include the Colonel's steak, oyster and grown beer pie, roast stuffed suckling pig, grouse with lentils and walnut sauce, potage Babbacombe Bay, a salmon and turbot strudel, saddle of hare with beetroot sauce with the Colonel's old school favourite Eton mess. And of course there are chicken marengo and beef Wellington. In keeping with the Army's tradition of doing things by numbers, each recipe has a simple drill that should guide the adventurous cook through every minefield to cluinary glory. The authors also contribute hunorous short stories on food and army life. Advice is given on wines to serve with each meal.