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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Woolton Pie

Lord Woolton
Lord Woolton

Woolton pie, at first known as Lord Woolton pie, was an variable dish of vegetables, created at the Savoy Hotel in London by its then Maitre Chef de Cuisine, Francis Latry. It was one of a number of recipes commended to the British public by the Ministry of Food during the Second World War to enable a nutritional diet to be maintained despite shortages and rationing of many types of food, especially meat.

It was named after Frederick Marquis, 1st Lord Woolton (1883–1964), who became Minister of Food in 1940.

Woolton Pie !
Woolton Pie !

The recipe involved dicing and cooking potatoes (or parsnips), cauliflower, swede, carrots and, possibly, turnip. Rolled oats and chopped spring onions were added to the thickened vegetable water which was poured over the vegetables themselves. The dish was topped with potato pastry and grated cheese and served with vegetable gravy. The recipe could be adapted to reflect the availability and seasonality of ingredients.

By all accounts it was not well recieved and was quickly forgotten after the end of the war.

Time for a revival?

Woolton Pie
Woolton Pie

Ingredients:
1lb diced potatoes
1lb cauliflower
1lb diced carrots
1lb diced swede
3 spring onions
1 teaspoon vegetable extract
1 tablespoon oatmeal
A little chopped parsleyCook

Method: Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool. Spoon into a pie dish, sprinkle with chopped parsley.
Cover with a crust of potatoes or wholemeal pastry. Bake in a moderate oven until golden brown. Serve hot with gravy.

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Corned Beef and Oatmeal Pudding

This recipe was taken from “Food Facts from the Kitchen Front” a book of Wartime Recipes first published in 1941. The book had a foreword by Lord Woolton, the Minister of Food.
A reproduction of this book is available from Amazon.
 
Foof Facts from the Kitchen Front
Foof Facts from the Kitchen Front
 
 1 lb chopped corned beef
4 oz fine oatmeal
2 oz wheatmeal breadcrumbs
1 teaspoon powdered sage
1 oz dripping
2 tablespoons grated raw carrot
1/2 pint stock or vegetable water
pepper and salt
 
 Toast oatmeal lightly in the dripping, add the other ingredients, mix all together with the stock.
Turn into a greased basin, and boil or steam for 1 1/2 hours.
Serve with green vegetables.
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