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Living on Wartime Rations – Day 2

Being a Sunday I decided to make something different for breakfast.  I found an easy recipe from 1943 – savoury breakfast patties.

recipes from 1943

recipes from 1943

The lemon tart recipe looks interesting too, I might try that one day.

 

ingredients for savoury breakfast patties, mixed batter & grated onion & cheese

  

breakfast patties served with a spoon of yoghurt, spring onions & a side of shredded lettuce

 

The patties were excellent – my husband loved them so much he said he would make them next time, as he saw how easy they were. The recipe served four (one daughter was away), and it used one weeks ration of egg and cheese for one person. Yoghurt was available in the early 40s, and could be delivered in 1/2 pint bottles. Some cookbooks books advised making your own yoghurt from the bought stuff, using part of the powdered milk ration.  As to the lettuce with breakfast, food ministry leaflets remind us that –


For lunch we had beetroot sandwiches. I did think about using grated beetroot but I had a can in the cupboard and used that instead. They were “interesting” according to Ms 14 and “yuck” from Master 10, but we grownups enjoyed them. We drank iced tea, made from yesterday’s leftover tea and the juice of one orange – refreshing and not too sweet.

  
For dinner I bought a shoulder of lamb on special (still $20, but hopefully it will be enough for sandwiches on Monday) and decided to slow roast it, as per the following wartime leaflet advice.

  

I sliced the fat on top in a criss cross pattern, like for Christmas ham, sprinkled on salt, pepper, dried oregano (I’m out of Rosemary, which I love), and a bit of red wine vinegar, covered it in foil and baked at 150 degrees Celsius, fan forced, for four hours. We ended up with just over three cups of dripping, and I used a little of that to roast the potatoes in.

 

Slow cooked shoulder of lamb just  about to be carved

Slow cooked shoulder of lamb just about to be carved

 
It did shrink a bit, as you can see the bones sticking out.  The potatoes were in for about an hour with the lamb getting warm (instead or parboiling) then I took the lamb out at 6pm and turned the oven up to 190 for half and hour and browned the Spuds. We just had some steamed broccoli, carrot and cabbage with it, and horseradish cream rather than sauce or gravy.

 

slow roasted shoulder of lamb and veg, wartime food

Looks boring but tasted fantastic!

 
The verdict? Lamb is our new favourite! Tender, moist and delicious., and super easy. The small shoulder fed six of us, with enough left over for the kids sandwiches for school tomorrow, and a pot of soup.

Passed the evening watching the fabulous ‘1940s House’ documentary/ reality show, which you can find Here.

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About thewartimewoman

I love history, fashion, art and design, especially of the 1930s to the 1960s. I am also a mother, wife, interior decorator & a treasure hunter who wishes she could drive a 1933 Delage. I studied Architecture at Melbourne university, briefly, and completed a Diploma of Art in Interior Design at the Melbourne College of Decoration in 1991. I have worked on an off as a decorator ever since, in between stints as a florist, balloon artist, having my five children and helping my husband in his law firm. in my spare time I love researching history, blogging and gardening.

2 responses »

  1. Okay,I was admiring you and think inking about copying you for a day, but you lost me at beetroot sandwiches. Doing the research for this really takes a lot of time and determination. I’m in awe.

    Reply

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