War Recipes 2

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By scarytaff

Making Do

Food was scarce during the second world war and houswives had to make do with what was available. As well as trying to stretch their budget they also had to try to feed their families. It was not unheard of for parents to skip a meal so that the children could be fed. War recipes were inventive as well as being nourishing.



Two meals in one


Scotch Broth Feeds 4

1 oz pearl barley

8 oz stewing beef, diced

2 pints water

3 oz onions or leeks, sliced

8 oz carrots, diced

1 Lb swede, peeled and diced

salt and pepper

2 oz cabbage, sliced

1 tablespoon chopped parsley


Method:


Put the barley into cold water. Bring to the boil, then strain.


Put the barley, beef and 2 pints of water in a pan. Bring to the boil and skim.

Simmer for one hour then add the prepared onions or leeks,carrots and swede with the seasoning. Cook for 1 ½ to 2 hours. Add the cabbage 15 minutes before serving. Skim any fat off the soup. Remove the meat with a perforated spoon. Place the chopped parsley in a soup tureen. Pour in the broth.

Serve the meat as a separate course.

Fish Soup. (Minus the fish.)

Serves 4.

1 oz margarine

2 oz flour

2 pints fish stock.

¼ pint milk

1 tablespoon chopped parsley

1 egg or reconstituted dried egg.

Watercress

Fish stock is made by putting fish bones, heads, trimmings and skin into a pan, covering with water, adding peeled onion,chopped celery and a pinch of mixed herbs and seasoning.

Cook slowly for 30 minutes.


Method:

Melt the margarine in a pan, stir in the flour and cook for several minutes, stirring well.

Remove from the heat and gradually add the fish stock. Boil steadily until the soup thickens, then add the milk, seasoning and parsley. Whisk in the egg. Stir over a gentle heat, do not allow to boil, for a further 5 minutes. Serve garnished with watercress.


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Paradise7 profile image

Paradise7  says:
4 weeks ago

Tha scotch broth is going into my online recipe book after I print it out. Thank you so much, scarytaff.

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