In the First World War food rationing Victory Cookery Book, 1918, Dorothy Peel makes a 340g/12oz. tin of salmon stretch to 4 dishes, feeding a total of up to 12 people. Here I give you the first dish. So good and so simple.
In the words of Granny Dot:
‘Cheese is an important part of these dishes, but must …
This mutton recipe is from the Eat Less Meat Book which was written in 1917 for WW1 rationing. It is a more frugal version of the Cannelon of Mutton which feature in My Own Cookery Book, 1923. I include the recipes for both below:
In the words of Granny Dot:
‘Ingredients. – The cheapest way of buying this …
‘Now a rissole may be a most delicate preparation made with chicken and cream and truffle – a dish for a king; but of whatever material you make it, it must be creamy inside and crisp outside.’
(Learning to Cook, 1915, Mrs C.S. Peel)
Having made pulled roast pork on Saturday so that it falls apart, and …
