Wartime Recipes 1942

Section 5: Nut Dishes

42. Nut and Carrot Rissoles

  • ½lb walnuts or hazel nuts
  • Breadcrumbs
  • ¼lb carrots
  • 1 egg
  • 1 dessertspoon chopped parsley Herbs

Mill the nuts and grate carrots. Mix well together with parsley and a few breadcrumbs. Bind with beaten egg. Season (if liked) with minced herbs and salt. Form into rissoles, roll in breadcrumbs and bake in a hot oven. Serve with tomato sauce or Yeastrel gravy.

43. Nut Meat Stew

  • ½lb prepared nutmeat, such as Maplemeat, etc.
  • ½ cup diced carrots
  • 1lb potatoes
  • ½ cup chopped onions
  • 1 tablespoon flour
  • ½ cup diced beetroot
  • 1 teaspoon Yeastrel
  • ½ cup sliced runner beans or tomatoes
  • Vegetable stock

Put the carrots, onion and beetroot in a large saucepan and just cover with vegetable stock. Cook gently for 20 minutes, add the potatoes and cook until tender. Mix flour to a paste with a little water, pour on the boiling liquid from the stew, boil up, add the Yeastrel and pour back on to vegetables. Dice the nutmeat and just before serving add to the stew.

44. Nut Mince

  • 6ozs grated nuts (or 4ozs nuts and 2ozs brown breadcrumbs)
  • 1 pint vegetable broth
  • 1 tablespoon wholewheat flour
  • 1oz magarine
  • 1 dessertspoon Yeastrel

Melt the margarine and stir in flour, cook for a few minutes and add vegetable stock and cook for five minutes. Add Yeastrel and stir in well, add grated nuts without further cooking, and serve at once on a hot dish.
(Nuts are more digestible uncooked than cooked).

45. Nut and Vegetable Loaf

  • 1 cup grated carrot
  • 1 cup wholewheat breadcrumbs
  • 1 cup milled nuts (hazel or walnuts or peanuts)
  • 1 tablespoon nutter
  • 1 egg
  • 1 cup strained tomato
  • Onion to taste, or mixed herbs

Mix the ingredients and shape into a loaf. Steam for one hour and then brown in oven.

46. Stuffed Vegetable Marrow

  • 1 medium-sized marrow
  • 2oz. cooking fat
  • 4 tablespoons brown breadcrumbs
  • 1 onion
  • 4oz. nuts, grated (or 4oz. grated cheese or cooked lentils)
  • A little stock or 1 made-up egg if available
  • 2 tablespoons minced parsley or mixed herbs

Chop the onion and mix with breadcrumbs, cheese (or nuts), herbs and stock or egg. Wipe the marrow, but do not peel, and scoop out the pith and pips. (Cut it in halves to do this, or, better still, if possible, cut off one end and scoop out inside with a long knife).
Stuff the marrow, then tie the two halves together with clean string. Bake for 40 minutes on a well-greased tin. Lay some of the cooking fat on top, scouring lightly with a knife, and baste frequently until done. It should brown well.
If nuts are not available, 4ozs grated cheese or cooked lentils can be used.