Book of Wartime Recipes

Using Cornflour and Custard Powder

Brown and Polson

Meat and Fish

Scotch Hot Pot

  • ½ lb sausages
  • 1 onion
  • ½-¾ shin of beef
  • 1 lb potatoes
  • ½ lb tomatoes
  • 1 oz cornflour
  • Salt and pepper
  • Stock or water
  • 1 apple

Skin and cut each sausage into 3 portions. Cut meat into suitable pieces. Add a little pepper and salt to the cornflour and coat the meat and sausages thoroughly. Peel and slice apple, onion, potatoes and tomatoes. Arrange a layer of potatoes in the bottom of a casserole, stew jar or saucepan—cover with meat and sausage, then with mixed vegetables and apple. Repeat layers. Fill ¾ full with stock or water. Add seasoning carefully cover closely and cook over a low gas, or in a slow oven, about 2 hours. Regulo 3. Temperature 350°F.

Corned Beef Hash

  • 1 carrot
  • ¾ pint stock or water
  • 1 onion
  • Salt and pepper
  • 1 oz dripping
  • 1 lb or 1 tin corned beef cut into neat pieces
  • 1 oz cornflour

Peel and slice the carrot and onion and fry in the dripping until brown. Add the cornflour and continue frying until this also is brown, stirring to prevent burning. Add the stock or water, stir until boiling, simmer until the vegetables are tender. Season and add a little gravy browning if necessary. 15 minutes before serving, add the corned beef and heat well, but do not boil.

Scotch Kidney

  • Salt and pepper
  • ½ lb ox kidney
  • ½ teaspoon made mustard
  • 1 oz dripping
  • 1 onion
  • ¾ pint stock or water
  • 1 tablespoon Cornflour
  • 4 oz rice

Wash and dry the kidney, cut into pieces. Melt the fat in a pan add the chopped onion and kidney and fry lightly, add thye cornflour and brown well without burning. Add seqsoning, made mustard and stock. Stir till boiling — cover closely and simmer for 1¼ - 1½ hours. Serve with boiled rice.

Stuffed Breast of Mutton

  • 1½ 1b breast of mutton (boned)

Stuffing:-

  • 1 dessertspoon chopped parsley
  • 4 ozs Cornflour
  • Corn Flakes crushed or breadcrumbs
  • Salt and pepper
  • 2 ozs chopped suet
  • Milk to bind
  • 1 small onion

Parboil the onion and chop finely, mix all dry ingredients together and add enough milk to bind. Spread the stuffing on the meat, roll tightly and tie with string. Put into a baking tin with some dripping and bake about 1 hour. Regulo 7. Temperature 450°F. Move on to a hot dish and remove the string. Drain off the fat in the tin, leaving about 1 tablespoonful. Add 1 level tablespoon cornflour and salt and pepper. Mix well and cook till a good brown colour. Add ½-¾ pint water preferably from cooked vegetables. Stir till boiling and boil 3 minutes. Pour a little round the meat and serve the rest separately.

Savoury Beef Stew

  • 2 ozs dripping
  • Salt and pepper
  • ½-¾ lb stewing steak
  • 2 onions, 2 carrots and 1 turnip
  • 1 oz cornflour
  • ¾ pint water

Melt the dripping in a stewpan. Cut the meat into neat pieces, dip in cornflour to which salt and pepper has been added, and fry lightly. Add vegetables peeled and cut into dice, and fry till a good brown colour. Add the water, stir until boiling and simmer gently 1-1½ hours. Serve with Savoury Balls.

Savoury Balls

  • 2 ozs flour
  • A little chopped parsley
  • ½ oz suet
  • Pinch of baking powder
  • Pepper and salt
  • Cold water to mix

Sift flour, pepper, salt and baking powder into a bowl. Add the chopped suet and parsley. Mix to a stiff dough with cold water. Shape into small balls and add to the stew ½ hour before it is ready to be served. If preferred, the stein be put into a casserole and cooked in a slow oven about 2 hours. Regulo 2. Temperature 325°F.

Baked Stuffed Herrings

  • 4-6 herrings
  • 3 tablespoons finely crushed cornflakes or breadcrumbs
  • Grated rind ½ lemon
  • 1 teaspoon chopped parsley
  • Little milk
  • 1 tablespoon Cornflour
  • Salt and pepper
  • Few pats margarine or dripping

Wash and scale the herrings, remove the head ; split open and remove the back bone. Leave on the board skin side downwards. Mix crushed corn flakes, parsley, lemon rind and seasonings together and bind with a little milk. Spread some of this mixture on each herring, roll up tightly from the tail end and secure with cotton. Roll in cornflour to which salt and pepper has been added and put into a greased fireproof dish with a pat of margarine on each. Bake in a moderate oven 15-20 minutes, basting frequently. Regulo 5. Temperature 400°F. Serve hot with Mustard Sauce.

Mustard Sauce

To ½ pint white sauce add made mustard to taste.

STUFFED SHEEP'S HEART
  • 2-3 sheep's hearts
  • 2-3 tablespoons dripping
  • 1 level tablespoon Cornflour

Stuffing:-

  • 2 oz. finely crushed corn flakes or breadcrumbs
  • 1 dessertspoon onion (chopped)
  • Pinch mixed herbs
  • 1 oz. suet (chopped)
  • Salt and pepper
  • 1 dessertspoon parsley
  • Milk to bind

Mix all dry ingredients together and add enough milk to bind. Trim the hearts carefully and cut through the centre. Wash in salted water. Put in the stuffing and wrap each heart in a piece of well greased paper. Put into a baking tin with some dripping and bake about 30 minutes. Then remove the paper, baste well and cook a further 20-30 minutes. To serve - put the hearts on to a hot dish and return to the oven while making the gravy. Pour off some of the fat from the tin, leaving about 1 tablespoon. Add 1 level tablespoon cornflour and mix well, cook for 2-3 minutes. Then add ½-¾ pint water, preferably from any vegetable which has been cooked. Stir till boiling, and boil for 3 minutes. Re-season if necessary. Pour a little round the hearts and serve the rest separately.

Srewed Ox Tail

  • 1 ox tail
  • A sprig of parsley
  • 1 small onion
  • ½ oz Cornflour
  • 4 cloves
  • Salt and pepper
  • 1 large carrot

Wash and trim the tail and divide into pieces, put into a stewpan and cover with water. Bring to the boil, skim, add the peeled onion stuck with cloves, the sliced carrot, parsley, salt and pepper. Simmer gently until the tail is tender 2½-3 hours. Mix the cornflour smoothly with a little cold water. Add to the pan stirring well and cook a further 3 minutes. Put the pieces of oxtail into a hot tureen and pour the gravy over.

Stewed Sheep's Tounges

  • 4 sheep's tongues
  • 1 teaspoon chopped parsley
  • 1 small onion
  • Pepper and salt
  • 1 oz dripping or margarine
  • Stock or water
  • ½ oz cornflour

Soak the tongues in cold water for 2-3 hours, rinse. Put them into a pan and cover with stock, add the onion, bring to the boil and simmer for about 2 hours, or until tender. When cooked, remove the tongues, take off the skins and cut the meat into slices. Melt the fat in a pan, stir in the cornflour. Cook until brown, add about ½ pint of the liquor in which the tongues were stewed, also the onion chopped finely and the parsley. Stir until boiling and boil 3 minutes. Season to taste. Add the meat and re-heat before serving.

Rabbit Hot Pot

  • 1 rabbit
  • 2 onions
  • 1 oz dripping
  • Few bacon rinds
  • 1 tablespoon Cornflour
  • 1½-2 lb potatoes
  • ½-¾ pint water or stock
  • Salt and pepper

Joint the rabbit and soak in cold salted water, then dry the joints. Melt the fat in a pan, roll the joints in cornflour to which salt and pepper has been added, fry lightly and put into a casserole. Fry the onions, peeled and sliced, bacon rinds and any remaining cornflour. Add the water, stir till boiling, then pour all over the rabbit in the casserole. Cover and cook for about ½ hour. Then add potatoes peeled and sliced and continue cooking about 1 hour. The lid may be left off for the last 10-15 minutes to brown the potatoes. Remove bacon rinds before serving.

Half Pay Dinner

  • ½ lb stewing beef
  • Salt and pepper
  • 1 tablespoon cornflour
  • 2 onions
  • 1½ lb potatoes

Cut the meat into pieces and roll in cornflour to which salt and pepper has been added. Peel and slice potatoes and onions and put into a casserole with the meat. Sprinkle over any remaining cornflour. Just cover with water and cook about 1½ hours in a slow oven. Regulo 3. Temperature 350°F. If preferred put all into a saucepan and simmer gently for 1½ hours.

Herrings and Tomatoes

  • 6 fresh herrings
  • 1 oz margarine
  • ½ 1b tomatoes
  • 1 tablespoon made mustard
  • ½ pint milk
  • Salt and pepper
  • ½ oz cornflour

Wash and scale the herrings, remove the heads. Peel and slice the tomatoes. Put herrings and tomatoes in layers in a greased dish, season carefully. Cover and bake in a moderate oven for 20 minutes. Melt the fat in a pan, add the cornflour and mix well. Add the milk and stir until the sauce boils. Add seasonings and mustard and cook for 3 minutes. Pour the sauce over the fish before serving, or hand it separately.

Roast Rabbit

  • 1 rabbit
  • Milk to bind
  • 3 ozs breadcrumbs
  • Dripping
  • 1 oz crushed corn flakes
  • 1 tablespoon cornflour
  • 2 ozs suet
  • 1 tablespoon chopped parsley
  • Water or stock
  • Salt and pepper

Wash the rabbit carefully in salted water. Mix breadcrumbs, corn flakes, suet, parsley and seasonings together and add enough milk to bind. Stuff the rabbit with this and stitch securely together. Put the rabbit into a baking tin with plenty of dripping and roast for about 1 hour, basting frequently. Regulo 6. Temperature 425°F.

When cooked move on to a hot dish, remove the thread used for stitching and return to the oven to keep hot. For the gravy, pour off most of the fat from the meat tin leaving about 1 tablespoon. Add the cornflour, mix well and cook for a few minutes. Add about ¾ pint water, preferably from potatoes or other vegetables, stir till boiling and boil for 3 minutes. Add extra seasoning if necessary.

Fish and Tomato Pie

  • ½ lb cooked fish
  • ½ pint milk
  • ½ lb tomatoes
  • Salt and pepper
  • 1 oz margarine
  • Little chopped parsley
  • 2 teaspoons cornflour
  • 1 lb mashed potatoes

Flake the fish finely removing all skin and bone. Peel and slice tomatoes. Melt the fat in a pan, add the cornflour and mix well. Add the milk, stirring till the sauce boils. Add fish and seasonings. Put a layer of this mixture into a greased fireproof dish, cover with a layer of tomatoes. Sprinkle with chopped parsley and continue in layers. Cover with mashed potato, brush over with milk and bake about ½ hour in a moderate oven. Regulo 5. Temperature 400°F.

Stewed Liver

  • 1 lb liver
  • 2 ozs margarine or dripping
  • 1 tablespoon cornflour
  • Stock or water
  • 1 lemon
  • Salt and pepper
  • 1 tablespoon Worcester sauce

Cut liver into pieces, roll in cornflour to which salt and pepper has been added, and fry lightly in the fat, add any remaining cornflour and enough water or stock to cover. Stir till boiling ; cover and simmer gently for about half an hour. Add grated rind of the lemon and the juice of half, Worcester sauce and extra seasoning as required. Serve with mashed potatoes.