I am neither the best cook in the world nor a particularly organised person. Put the two together and… I’m beginning to feel like the girl on Youtube’s My Drunk Kitchen, only without the ‘drunk’ bit.
1) I carefully measured out all my meat rations on Sunday morning and put them in the freezer. I needed one single piece of bacon for tonight’s liver, but it was frozen solid in a block of two. Ah well, at least I had enough dripping for the Bubble and Squeak.
2) Dessert tonight was supposed to be rhubarb crumble. In deference to my health, I’d decided to go with margarine made with olive oil rather than animal marg or lard. Weellllll… you can’t make crumble with that kind of marg, so it was stewed rhubarb for dessert instead. I’m going to have to exchange my rations at Safeway tomorrow.
3) I put the liver bake in the oven and forgot to set the timer. Duh!
Anyway, I survived and this was tonight’s menu.
Liver Bake, (liver, onions, apple, bacon, seasoning), Bubble and Squeak (mashed potatoes, cabbage, spring onions, and Carrots. The liver actually tasted much better than I expected and I can see myself making this again in the future. As for the Bubble and Squeak – I could LIVE on this. It was wonderful!
Stewed Rhubarb. I haven’t had this in years and it was delicious. As soon as I took my first spoonful it brought back memories of the rhubarb sponges my mum used to make when I was young.
So that’s Day 1 done. This is probably the healthiest I have eaten in a long – long – time, and I’m feeling very satisfied. Day 2, here I come, but before that, a final thought from Anne.
Everything outside the staples, incl. tinned foods, biscuits, dried fruit, coffee etc needed coupons called ‘Points’ and you could choose what to use them for, but again, a tin of apricots would make deep inroads into your allocation of Points, while a tin of meat or fish would probably use a month’s allocation. In theory you could spend Points in any shop, but were likely to be met with, ‘Sorry, registered customers only.’
Yum! My grandma had the best rhubarb recipes and now you’ve made me think I should be digging them out! (I’m not sure about the liver though…)
Yeah, I’m not a huge liver fan either, Lorraine, but this wasn’t too – too – bad. The apples helped a lot. The rhubarb was great though. I might even end up making more tomorrow.
May I suggest a liver recipe – the only way my kids would eat liver? Not really a wartime one though, since fresh oranges were very scarce. Recipe: Grate the rind of an orange, mix it with flour and use it to coat the liver before frying. When cooked, remove the liver from the pan and stir some of the orange juice around the pan to pick up the flour that has stayed there – either a thick sauce or a thin gravy. Went well with mash and peas. Anne x
Thanks, Anne. Sounds good. Will try it once this experiment is done. Just received your e-mail about there being no rice during the war so I’ll exchange the rice for semolina.