OT British Food Meanderings - was Re: SC - Possible corned-beef substitutes

[snowfire at mail.snet.net]

>> I don't remember boiled mutton at our school...

>Caper sauce, good lady, caper sauce. Either that or parsleyed white sauce...

Parsley sauce you mean?

>> Lots of beef, and all sorts of pies and stuff, sausages, and potatoes with
>> everything (stodge in other words).  Also all the desserts seemed to have
>> custard on them... even the rice pudding (well OK you had to ask for it
>> then);-)
>> 
>> Elysant
>
>You're reminding me of Geoffrey Willans' books about St Custard's
>College: "Down With Skool", "How to Be Topp", "Nigel Molesworth's Gide
>to the Atommic Age", and "Nigel Molesworth Back In the Jug Againe".
>These feature frequent references to The School Cheese (somewhere in
>between the School Song, the Old School Tie, and the Family Fruitcake,
>this was a single, particular cheese that just would never end), the
>ubiquitous rice pudding, and my favorite concept, The Piece of Cod Which
>Passeth All Understanding (chiz chiz).
>
>These books were illustrated by Ronald Searle, who then went and wrote
>his own series about the Belles of St. Trinian's, probably better known
>in the States: they made several movies based on them in the late
>1950's/early 1960's. No interesting school food references in them,
>though, AFAIK. 

>Adamantius
 
"St. Trinians, St Trinians our battle cry
 St. Trinians, St Trinians will never die!"

Of course the movies were tremendously popular in Britain, if you have the 
requisite warped sense of humour!  The books, and illustrations are perhaps 
not so well known.

I was in a Rag Parade once on a St. Trinian's float.  
Great fun! Are Rag Parades period I wonder?  Universities are...

(Rag week is sort of like Homecoming)

Elysant
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