In these times of being frugal, I thought I would let you see an extract from a Wartime Cookery Book collated by Ambrose Heath. The person sending in a handy hint, describes how she made her meat ration for one week, for 4 people, stretch over 3 days. This book was published in 1941 but it is not stated what week she was referring to but circumstances were quite obviously dire.
“My entire family meat ration for the week was just 1lb of stewing steak (1s 4d in total – working out at 4d each for the week). I made this stretch to feed us all over 3 days.
Our first meal was a pasty each, using 1/3rd of the meat with turnip and potato added. This was served with sprouts and gravy. The second meal was a Beef Olive. The meat was hammered out to make a thin sheet before being stuffed with bread crumbs, parsley and herbs and rolled up. It was served with carrots, sprouts and suet dumplings. The final meat meal was Steak and Leek Pudding alternating the final 3rd of the meat in layers of leeks and sliced potatoes. Also served with sprouts”.
I presume for the other 4 days they had vegetarian based meals of which numerous ones were available to choose from.
Well done her is all I can say.
I was going to remove my war time diary and other information as I didn't think anyone was reading it. However, a few people have now started to comment so I shall carry on. Their comments have made me re-read my wartime cookery books (many original that took some hunting down!). I thought I might start to show you some when I make them in case any appeal to or are of use to you.
You will notice a new page at the top of my blog. I have linked to Bev at Happyowls to bring you some of her Pro Point Recipes.