Wartime Recipes 1942

Section 3: Vegetable Stews and Pies

21. Bean and Vegetable Shepherds Pie

  • 1 tin beans
  • Mashed potatoes
  • ½lb. cooked vegetables, such as marrow or spinach or leeks
  • ½oz. margarine
  • 1 cup Yeastrel gravy (thin)

Mix vegetables with beans and gravy. Place in baking dish and cover with a layer of mashed potatoes. Put dabs of margarine on top and bake in a moderate oven to brown the potatoes (about 35 minutes).

22. Cauliflower Stew

  • 1 small close cauliflower
  • 1 tin baked beans (small size)
  • ¼lb. carrots
  • Yeastrel
  • ½lb. potatoes
  • Vegetable stock
  • ½lb. tomatoes, if available; if not, use leeks

Wash cauliflower and separate into sprigs. Peel and cut up potatoes, scrub carrots and slice into thin rings. Wash and chop leeks. Cook these together, including leeks, if used, in vegetable stock (or failing stock, water) until tender. Then just before serving add beans and quartered tomatoes and half teaspoon Yeastrel. Keep on fire for a minute or two to let the additions get hot. If preferred, the stock can be poured off and thickened with a little wholewheat flour.

23. Stuffed Red Cabbage

  • 1 large red cabbage
  • ¼lb. soaked lentils
  • 1 egg (dried equivalent)
  • 1 tablespoon grated cheese
  • Grated turnip or carrot
  • Parsley
  • A little fat

Steam cabbage. Scoop out middle and use for salad. Cook lentils until tender, add carrot and chopped parsley. Mix with beaten egg and fill cabbage with mixture. Put a sprinkling of grated cheese on top. Bake in quick oven for 20 minutes.
Serve with parsley sauce.

24 Tomato Jelly

  • 10oz. tomato pulp
  • 1 heaped dessertspoon Agar-Agar or same amount Gelozone
  • 4oz, vegetable stock
  • ½ cup diced carrots
  • 1 cup cooked peas

Mix Agar-Agar to a smooth paste with vegetable stock. Stir over a low gas until dissolved. Add tomato juice, vegetables, and stir. Pour it into wetted mould, cover and leave to set. Turn out immediately before using.

25. Vegetables with Cheese Crust

  • ½ cup cooked spinach
  • ½ cup cooked broad bean
  • ½ cup cooked diced carrots
  • 1 onion (or leek)
  • ½ cup chopped cooked potatoes
  • ½ cup cooked peas
  • 1 cup Yeastrel gravy
  • ½oz. cooking fat
  • ¼oz. grated cheese
  • Short crust (made from 1lb wholewheat flour and 4oz. cooking fat)

Chop up the onion and fry in cooking fat until brown. Add to all the other vegetables and stir in Yeastrel gravy. Put into a pie dish. Mix grated cheese into pastry with a knife. Roll out and cover vegetables with the crust. Bake in fairly quick oven until pastry is cooked and brown.

26 Vegetable Hot-Pot

  • 2lb.potatoes
  • 1 teaspoon mixed herbs
  • 4 onions
  • ½ pint vegetable stock
  • 3 or 4 mushrooms
  • Yeastrel or Bevita
  • 1 cup peas (or tinned peas)
  • 4 carrots

Scrub and slice the potatoes, peel and slice the onions, peel and stem the mushrooms, and cut into slices or chop coarsely. Grease a hot-pot or pie dish and put in first a layer of potatoes, then one of onions, then a few slices of carrots and peas, repeating until the dish is full, ending with a layer of potatoes, but scattering the mushrooms and herbs between the layers. Add the stock, in which the Yeastrel has been dissolved. Put a few tiny bits of margarine here and there on the top and bake in a medium oven for about two hours, adding more stock if necessary.
Serve in the dish.

27. Vegetable and Oatmeal Stew

  • 1oz. cooking fat
  • 1 small cup each of diced carrots, peas, leeks, runner beans
  • 2oz. rolled oats
  • 1 pint strong vegetable stock

Melt fat in a deep saucepan, add oats and fry until golden brown, add stock and boil gently. Add vegetables, cover closely and cook gently in oven for 11 2 hours, adding more stock if necessary and a little seasoning if liked.

28. Vegetable Ragout

  • 3oz. margarine
  • pint vegetable stock (or water)
  • 1 tablespoon flour
  • 12 spring onions
  • A few French beans
  • ½ pint peas
  • 2 sprigs mint
  • 6 small carrots
  • ½lb. small new potatoes
  • 2 turnips

Peel the onions and cut into pieces, using some of the green part as well. Scrub the carrots, peel the turnips, and cut both into small pieces. Scrape the potatoes, put all into a saucepan with the margarine, and stir over heat for five or 10 minutes, but do not brown. Add the flour, stirring it in well, then the stock, peas, beans and mint, and cook until all the vegetables are tender.

29. Vegetable Stew

  • 1 medium-sized carrot
  • 6 prunes
  • 1 medium-sized turnip or swede or both
  • Lemon juice substitute equivalent to ½ teaspoon lemon juice
  • ½ small cauliflower
  • 1 large onion or 1 tablespoon chopped chives
  • 1½ pints stock
  • 2oz cooking fat
  • 1 potato
  • ½ teaspoon dark brown sugar
  • 1 parsnip
  • 1 teaspoon Marmite
  • 1 head of celery (keep heart for salad)
  • (Any other vegetables in season)

Wash and scrub all the root vegetables. Wash cauliflower and celery. Cut all up into smallish pieces and put into large pan with melted fat. Fry for five or six minutes, turning occasionally. Now add prunes, lemon substitute and sugar. Cover with stock and stir well. Cover and simmer gently for two or three hours, adding more stock if it should become too thick.
Serve very hot.