I made this before I made the previous recipe for rabbit stew. So thorough was the use of food during the First World War Rationing period, that the scraps were taken from the bones used for the soup. I took 75g/3oz of meat from the bones which was pretty impressive for meat which may otherwise have ended in …
This is recipe 3 of 5. It is the same as the quenelle recipe but so different insofar almost anything dipped in egg and fried in breadcrumbs is delicious! I added dried marjoram. I would happily eat this again and my taste testers (children aged 5 and 6) concluded that this is “definitely the best.”
This is recipe number 2 of 5 from Dorothy Peel‘s Victory Cookery Book, written in 1918 for First World War food rations. One rabbit = five recipes. Three out of five recipes were created for Sunday lunch when my husband was watching the Saracens vs Falcons rugby in London. So my children had to …
Over the next 5 days you are to receive 5 war rationing recipes using one rabbit. I thought it kinder to stagger them so that you do not get 5 in a row. These rationing recipes will not go on forever, but while I am adding to my book (which may never turn into one), they …
This soup is a lovely surprise, reminding me of the first curry I had, made by my mother in the mid 1980’s using curry powder as opposed to the more exotic mixes now available. This was made when my grandfather came to stay. He said it brought back fond memories of eating with the Indian Army during the …
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 …
