Good Fare in War-time

Savoury Vegetable Dishes

The value of green and root vegetables has already been referred to in the opening paragraph. Meat, fish, bacon, or cheese or pulse (peas, beans or lentils) cooked with green and root vegetables can form together savoury and nourishing meals or parts of meals. Here are some recipes.

Carrot and Rice Hot-pot

  • 1 small Cabbage
  • 2 pints Pot Liquor or Water
  • 1 tea-spoon Fat
  • Seasoning
  • 4 large Carrots
  • Fresh or Dried Herbs
  • 1-2 Bones
  • 1 small teacup Rice

Shred the cabbage finely and fry in the dripping without browning. Add the carrots cut into thick slices, the bones, liquid, seasoning and herbs. Simmer for about ½ hour and add the washed rice and stew until tender (time ¾ to 1 hour) add more liquid if necessary. Sprinkle with chopped parsley and serve very hot.

Carrot and Potato Hot-pot

  • ½ table-spoon Fat
  • 2 table-spoons Medium Oatmeal or Rolled Oats
  • 1 Leek or Onion (optional)
  • 1 tea-spoon Salt
  • 1½ lb Potatoes
  • ¼ tea-spoon Pepper
  • 1 large Carrot
  • ¾ pint Milk and Water

Grease a deep tin with the fat. Prepare and slice vegetables. Arrange all the ingredients in the tin. Cover and bake 1-1½ hours. Remove cover for the last 10 minutes and allow to brown.

Note: Use other vegetable, i.e. parsnips, turnips, etc., to give variety.

Savoury Potato Pie

  • A few scraps of Fat
  • 1½ lb Potatoes mashed with Milk
  • 1 Leek, Parsnip or Onion
  • 2 or 3 Tomatoes (if available)
  • ¼ lb minced cooked Meat
  • Seasoning

Melt the fat and fry the leek or onion but do not brown. Add the meat, mashed potato and tomatoes. Season well: put into a pie dish, cover with a good gravy or dot with fat and sprinkle with grated stale bread. Reheat under the griller or in the oven.

Turnip Pie

  • 4 medium Turnips
  • ½ teacup stale Bread
  • 4 Tomatoes (optional)
  • Grated Cheese from rinds
  • Seasoning
  • 1 tea-spoon Fat
  • 1 teacup Milk

Prepare and slice the turnips and cook in sufficient water to cover the bottom of the pan for about 15 minutes. Arrange in a "Yorkshire" tin or casserole in layers with the sliced tomato and seasoning. Add the milk, sprinkle with grated bread and cheese: dot with fat and brown off in the oven or under the griller.

Vegetable Pie 1

  • Remains of cooked Vegetables root and green
  • 4 table-spoons cooked Haricot Beans or other Pulse
  • 2 table-spoons stale Breadcrumbs
  • ½ pint Mustard Sauce or Gravy
  • Salt and Pepper
  • 1 table-spoon Bacon Scraps or other Fat

Cut the vegetables into convenient sized pieces and add to the gravy with the haricot beans. Heat the bacon scraps or fat in a "Yorkshire" tin: add the vegetables: sprinkle with grated stale bread, and heat through in a moderate oven for about 20 minutes. Serve crisp and very hot.

Vegetable Pie 2

  • 1 breakfastcup cooked Haricot Beans
  • 2 Tomato (optional)
  • ½ Cauliflower
  • 1 small Leek of Onion (optional)
  • 4 Potatoes
  • 2 medium Carrots
  • 3 or 4 Mushrooms (if in season0
  • 1 table-spoon Fat
  • seasoning
  • ½ Pot Liquor
  • 1 Hard Boiled egg (if available)
  • 6 ozs Short Crust pastry

Prepare and slice vegetables. Stew until tender with the pot liquor, fat and seasoning, omitting tomatoes. Place vegetables in a pie dish with the sliced, raw tomatoes on top and sufficient liquor nearly to cover. When cool, cover with oatmeal pastry and bake for 3"0 minutes in a moderate oven.