WW2 Rationing Recipes - Canadian and British

[Marianne]

 

[Marianne]

"British Restaurants were communal kitchens created during the Second World War, and were mainly set up to ensure communities and people who had run out of rationing coupons were still able to eat. However, in large towns and cities they became invaluable for office workers as well as all the home-front forces and volunteers, a communal canteen where people could go to for a three course hot meal that cost between 6d and 9d. (That’s 2 1/2 pence and about 4 pence in today’s money) The British Restaurants provided soup, a main course and a pudding, and although the quality may not have been there, as the volunteer cooks struggled to work with what was available, my mum and dad remember that you were very grateful for a hot meal, and three course at that. They were set up by the Ministry of Food and run by local committees on a non-profit making basis. Meals were purchased for a set maximum price of 9d, although I have discovered through some research that 6d could also buy you a meal. And, no-one could be served with a meal of more than one serving of meat, game, poultry, fish, eggs, or cheese."

"...One bonus in the wartime kitchen was offal as it was not rationed; now, I am NOT a big lover of offal, an early bad experience with liver has put me off for life, but, I DO like black pudding, and yes, I DO know what the core ingredients are in this black sausage. It would have been very likely that at this time of the year, when Pig Clubs would be slaughtering their pigs in readiness for Christmas and the winter months, that some nice black pudding would become available and don’t forget I have eggs to barter with too! So, I was able to purchase some black pudding, only 8 ounces (225g) and I decided to make a hearty hot-pot with it, from a recipe by Marguerite Patten and The Victory Cookbook."

Black Pudding Hot Pot

• 8 oz (225g) black pudding (skinned and cut into slices)
• 8 oz (225g) potatoes (thinly sliced)
• 8 oz (225g) carrots (thinly sliced)
• 1 large onion, if available (finely chopped)
• 1 teaspoon chopped sage or 1/2 teaspoon dried sage
• 1 oz (25g) flour
• 1 teaspoon gravy powder such as Bisto
• 3/4 pint (450mls) water
• salt and pepper

Step 1 Arrange a slice of potatoes in a greased casserole, then a layer of black pudding and carrots.
Step 2 Blend the onion and sage, sprinkle half into the casserole. Add another layer of carrots then the black pudding and chopped onion and sage. End with a layer of sliced potatoes.
Step 3 Blend the flour, gravy powder and water together in a pan ans stir over heat until thickened. Season to taste with salt and pepper.
Step 4 Pour the gravy over the ingredients in the casserole and cover with a lid. Bake in a pre-heated oven 180C/350F/Gas Mark 4 for 1 hour.

https://www.lavenderandlovage.com/2...ts-day-four-black-pudding-hot-pot-recipe.html

 

[Britesea]

I've never had either black pudding or blood sausage- you just don't find it for sale in West Coast markets (that I've seen, anyway). What's the texture like?

 

[Marianne]

I've never had either black pudding or blood sausage- you just don't find it for sale in West Coast markets (that I've seen, anyway). What's the texture like?

I've never had it, either. Looks like it might be a more sausage-type texture. The whole idea of it just grosses me out.

 

[Mini Horses]

Haven't had it and probably won't.

 

[milkmansdaughter]

@Marianne In the dutch sauce recipe it says "milk or household milk" (or fish stock.) Do you have any idea what the difference was between milk and household milk?

 

[milkmansdaughter]

Thanks @Britesea! I was picturing "milk" being milk, and "housemilk" being hand expressed by a new mother!