War Time Food

[Brian Reay]

I'm a member of what is a club which serves very good food, daily
lunches, regular suppers, and monthly dinners.

Generally the suppers and dinners have a theme. Last night, as usual at
this time of year, we have the Armistice Supper and the host selects a
menu from a cook book of the period, which the club chef prepares.

Last night the main course was 'Saturday Night Pie'. Essentially a pie,
in theory, made from left over meat and veg. I suspect the chef applied
a bit of licence, but it was very good, far better than you would expect
from the recipe (the host also gives a short presentation about WW1 or
2, the meal, and Club history from the period.)


This isn't the first time I've been surprised by a WW1 recipe, this is
an event I've attended for several years. What is clear is that the
recipes required time to prepare them- no throw in the microwave and
blast for 5 mins. The recipe books are, to put it mildly, patronising
towards women in the extreme - the example yesterday would have Germain
Greer screaming- yet this was, of course the period when women became
crucial to the production of munitions etc while producing meals that
took a long time to prepare.

[Ophelia]

"Brian Reay" wrote in message news:ps3j15$tda$***@dont-email.me...

I'm a member of what is a club which serves very good food, daily
lunches, regular suppers, and monthly dinners.

Generally the suppers and dinners have a theme. Last night, as usual at
this time of year, we have the Armistice Supper and the host selects a
menu from a cook book of the period, which the club chef prepares.

Last night the main course was 'Saturday Night Pie'. Essentially a pie,
in theory, made from left over meat and veg. I suspect the chef applied
a bit of licence, but it was very good, far better than you would expect
from the recipe (the host also gives a short presentation about WW1 or
2, the meal, and Club history from the period.)


This isn't the first time I've been surprised by a WW1 recipe, this is
an event I've attended for several years. What is clear is that the
recipes required time to prepare them- no throw in the microwave and
blast for 5 mins. The recipe books are, to put it mildly, patronising
towards women in the extreme - the example yesterday would have Germain
Greer screaming- yet this was, of course the period when women became
crucial to the production of munitions etc while producing meals that
took a long time to prepare.

==

Very true, but about the food, that sounds pretty much like the food I grew
up with ... and no, and wasn't around in WWI ;p

[Brian Reay]

Post by Brian Reay
I'm a member of what is a club which serves very good food, daily
lunches, regular suppers, and monthly dinners.
Generally the suppers and dinners have a theme. Last night, as usual at
this time of year, we have the Armistice Supper and the host selects a
menu from a cook book of the period, which the club chef prepares.
Last night the main course was 'Saturday Night Pie'. Essentially a pie,
in theory, made from left over meat and veg. I suspect the chef applied
a bit of licence, but it was very good, far better than you would expect
from the recipe (the host also gives a short presentation about WW1 or
2, the meal, and Club history from the period.)
This isn't the first time I've been surprised by a WW1 recipe, this is
an event I've attended for several years. What is clear is that the
recipes required time to prepare them- no throw in the microwave and
blast for 5 mins. The recipe books are, to put it mildly, patronising
towards women in the extreme - the example yesterday would have Germain
Greer screaming- yet this was, of course the period when women became
crucial to the production of munitions etc while producing meals that
took a long time to prepare.
==
Very true, but about the food, that sounds pretty much like the food I
grew up with ..

I was raised on basic food, wholesome but basic. I'm quite interested in
some of the old recipes which people dismissed for years but some TV /
celebrity chefs (the better ones in my view) have promoted from time to
time.

While in our local, traditional, butchers yesterday I was enquiring
about ham and beef hocks. He said beef hock wasn't a term used down here
(I'd seen it in a recipe) but knew the equivalent.

Post by Brian Reay
. and no, and wasn't around in WWI ;p

I wouldn't dream of suggesting you were ;-)

[Malcolm Loades]

Post by Brian Reay
While in our local, traditional, butchers yesterday I was enquiring
about ham and beef hocks. He said beef hock wasn't a term used down here
(I'd seen it in a recipe) but knew the equivalent.

Do you have Morrisons supermarket near you? They are the only
supermarket I know which sell ALL the bits from the animal. Ham hocks
are always there at £2.49 each. trotters, sometimes ears and tails are
there and bones to make stock.

Malcolm

[Brian Reay]

Post by Brian Reay
While in our local, traditional, butchers yesterday I was enquiring
about ham and beef hocks. He said beef hock wasn't a term used down here
(I'd seen it in a recipe) but knew the equivalent.

Do you have Morrisons supermarket near you?  They are the only
supermarket I know which sell ALL the bits from the animal.  Ham hocks
are always there at £2.49 each.  trotters, sometimes ears and tails are
there and bones to make stock.
Malcolm

There is are a couple within easy distance and, while we don't often
shop they, it is more due to their not being that close- I actually
quite like Morrisons.

Thank you for the tip.

We stock up at Costco when we can, their meat is very good, but that
means a 40+ mile round trip. Between times we use a mix of supermarkets
and the local butcher- we like him for joints and anything a bit unusual.

[Ophelia]

Post by Brian Reay
I'm a member of what is a club which serves very good food, daily
lunches, regular suppers, and monthly dinners.
Generally the suppers and dinners have a theme. Last night, as usual at
this time of year, we have the Armistice Supper and the host selects a
menu from a cook book of the period, which the club chef prepares.
Last night the main course was 'Saturday Night Pie'. Essentially a pie,
in theory, made from left over meat and veg. I suspect the chef applied
a bit of licence, but it was very good, far better than you would expect
from the recipe (the host also gives a short presentation about WW1 or
2, the meal, and Club history from the period.)
This isn't the first time I've been surprised by a WW1 recipe, this is
an event I've attended for several years. What is clear is that the
recipes required time to prepare them- no throw in the microwave and
blast for 5 mins. The recipe books are, to put it mildly, patronising
towards women in the extreme - the example yesterday would have Germain
Greer screaming- yet this was, of course the period when women became
crucial to the production of munitions etc while producing meals that
took a long time to prepare.
==
Very true, but about the food, that sounds pretty much like the food I
grew up with ..

I was raised on basic food, wholesome but basic. I'm quite interested in
some of the old recipes which people dismissed for years but some TV /
celebrity chefs (the better ones in my view) have promoted from time to
time.

While in our local, traditional, butchers yesterday I was enquiring
about ham and beef hocks. He said beef hock wasn't a term used down here
(I'd seen it in a recipe) but knew the equivalent.

Post by Brian Reay
. and no, and wasn't around in WWI ;p

I wouldn't dream of suggesting you were ;-)
=

So, did you buy some ham and beef hocks? If so, what will you do with them?

[Brian Reay]

=
So, did you buy some ham and beef hocks?  If so, what will you do with
them?

Not yet.

The beef, which he normally has (well the equivalent cut) is for a stew,
a Hugh Fernley... recipe (which I read and now can't find.

The ham he will order for me. That is for soup.

[Malcolm Loades]

Post by Brian Reay

=
So, did you buy some ham and beef hocks?  If so, what will you do with
them?

Not yet.
The beef, which he normally has (well the equivalent cut) is for a stew,
a Hugh Fernley... recipe (which I read and now can't find.
The ham he will order for me. That is for soup.

How about two dishes from the hock? Here's what I did with one.

http://afoodiediary.com/bacon-hock/

Followed by http://afoodiediary.com/bacon-hock-part-2/

Malcolm

[Brian Reay]

Post by Brian Reay

=
So, did you buy some ham and beef hocks?  If so, what will you do with
them?

Not yet.
The beef, which he normally has (well the equivalent cut) is for a stew,
a Hugh Fernley... recipe (which I read and now can't find.
The ham he will order for me. That is for soup.

How about two dishes from the hock?  Here's what I did with one.
http://afoodiediary.com/bacon-hock/
Followed by http://afoodiediary.com/bacon-hock-part-2/
Malcolm

Thank you.