About Meat

When I did my compulsory service with the British Army they tried to make me a radar expert. I suppose it was an obvious choice, as I had spent my whole life in the hotel business!

I rebelled, and after spending several months as a pan washer in a very large kitchen (a revolting occupation), I was commissioned as a Specialist Catering Officer. At that time we had a ration scale that allowed 3½ ounces of meat—fat on, bone in—frozen, per man per day. This was considered sufficient and, believe it or not, we managed.