More Rabbit (Dumplings)

This recipe was taken from “Food Facts from the Kitchen Front” a book of Wartime Recipes and Hints. The book had a foreward by Lord Woolton, the Minister of Food.

Rabbit Dumplings
Rabbit Dumplings

Ingredients:
2-3 fleshy joints cooked rabbit
Also the broth in which they were cooked
Scraps of bacon if possible
8 oz self raising flour
2 oz chopped suet
water to mix
Method:
Remove the meat from the joint and chop finely.
Sieve the flour into a basin, add a pinch of salt and the finely chopped suet, the the prepared meat with finely chopped bacon if available.Mix with a little water to make a stiff pasteand form into small dumplings with floured fingers. Boil these in the broth in which the rabbit was cooked, keeping the lid on the pan. Serve broth and dumplings together.

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Rabbit Stew

During World War II with rationing in effect, prime meat products such as beef weren’t always readily available whereas rabbit was off-ration and was *ahem* fair game for cooks. In light of the times, one advertisement in Gourmet magazine quipped: “Although it isn’t our usual habit / This year we’re eating the Easter Rabbit.”

Rabbit Stew
Rabbit Stew

 

 

 

 

 

 

 

Ingredients:

  • 1 whole rabbit, cut into joints. Frozen rabbit is nowadays available in most supermarkets.
  • 1 tbsp vinegar
  • 1oz flour
  • salt & pepper
  • 1-2oz dripping
  • 2 bacon rashers, de-rinded & chopped (if available)
  • 2 medium onions, sliced
  • 3 medium carrots, sliced
  • 1 pint (600ml) water or stock
  • 1 cooking apple
  • fresh herbs (as available)

Method:

Put the rabbit to soak in cold water with the vinegar for 30 minutes
Remove and dry well. Omit this section if using prepared rabbit.
Mix the flour with the salt and pepper and coat the rabbit joints
Heat the dripping and add the bacon rinds. Then add the rabbit joints and cook steadily for about 10 minutes or until golden brown in colour and remove from the pan.
Add the bacon, onions and carrots and cook for 5 minutes then return the rabbit to the pan. Add the water or stock and the grated apple and stir as the liquid comes to the  boil and thickens slightly. Add the herbs and bring to the boil and simmer for 30 minutes. Quickly put dish into a very slow oven for 4-5 hours.
Serve with seasonal vegetables.

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Parsnip Pudding

Wartime Cookery
Wartime Cookery

Mash 2 medium-sized cooked cold parsnips with a tablespoon of cocoa. Add a pinch of bicarbonate of soda. Warm ½ pint of milk and sweeten with sugar or a sweetener. Add the milk to the parsnip mixture and mix together. Bake for 30 minutes at 190C, 375F, gas mark 5. Serves 4.”

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Macaroni and Bacon Dish

Ingredients: ½ oz of dripping or fat
2 oz leek or onion, peeled and chopped
2 oz bacon, chopped
1 pint vegetable stock, made by dissolving a vegetable stock cube in boiling water
6 oz macaroni
Salt and pepper

Method: Melt the dripping in a pan and fry the leek and bacon until lightly browned. Add the stock, bring to the boil, and add the macaroni and seasoning. Cook for 20 minutes or until the macaroni is tender and the water is absorbed. Garnish with watercress. Serves 4.

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Carrot Fudge

Ingredients:
Carrots
Gelatine
Orange essence

Method:
Finely grate carrots and cook four tablespoons full in just enough water to cover for 10 minutes.
Add flavouring with orange essence, grated orange rind or orange squash/cordial.
Melt a leaf of gelatine and add to mixture.
Cook quickly for a few minutes stirring all the time.
Spoon into a flat dish.
Leave to set and then cut into cubes.

No Ices
No Ices
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SPAM® Upside Down Pie

More Spam………..

Festive! Fun to Make!

SPAM® Upside Down Pie
SPAM® Upside Down Pie

Another recipe that was first published in LIFE magazine in 1945.

 According to writer Marguerite Patten in ‘Spam – The Cookbook’, the name was suggested by Kenneth Daigneau, an actor and the brother of a Hormel vice president, who was given a $100 prize for creating the name. At one time and persisting to this day in certain books, the theory behind the nomenclature of Spam was that the name was a portmanteau of “Spiced Meat and Ham”.
 
According to the British documentary-reality show “1940s House”, when Spam was offered by the United States to those affected by World War II in the UK, Spam stood for Specially Processed American Meats. Yesterday’s Britain, a popular history published by Reader’s Digest in 1998, unpacks Spam as “Supply Pressed American Meat” and describes it as an imported “wartime food” of the 1940s.Many jocular backronyms have been devised, such as “Something Posing As Meat”, “Specially Processed Artificial Meat”, “Stuff, Pork and Ham”, “Spare Parts Animal Meat” and “Special Product of Austin Minnesota”.
And yet more SPAM, SPAM, SPAM SPAM and SPAM………..

Before the internet became commercialised and unsolicited commercial e-mail was sent the name spam was given to sending the same mail several times for no good reason. This was because of the Monty Python ‘spam,spam,spam’ sketch.

 

 

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