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Meals
"Because of food
rationing and money shortages, we ate very basic foods. We
had:
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Stovies
- corned beef cooked with onions, potatoes and an OXO cube
added for extra flavour.
-
Fish cakes.
-
Potted Haugh
(part of a sheep’s lower leg) or potted heed (a sheep’s head).
This was boiled and boiled until the meat fell off the bone. The
meat was gathered up, placed in a bowl, some of the gelatine liquid
added, on top of which you would place a saucer, then a heavy
weight, to compress it. It was left for some time to cool and
solidify and when ready, you could slice the meat and serve with
potatoes and veg.
-
Sheep’s head
soup. A thick marrow bone, split in two was added to allow the
marrow to flavour the soup.
-
Soup made
from tripe, potatoes onions and milk. The tripe, still
contaminated with sheep’s faeces, had to be washed clean with a
scrubbing brush and boiled for hours.
-
Laird
(cow’s udder) the milk was squeezed from this and also boiled for
ages, when cooked it was served up in slices with mash potatoes and
a veg.
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Poor man's
Lentil soup was flavoured with strips of bacon, if you could not
afford the ribs.
- Other
delicacies were oxtails, liver, haggis tatties and neaps
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Spam
fritters (spam dipped in a batter and fried)
-
Fish soup, made
with milk, haddock, potatoes and onion.
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Scrambled eggs, made with powdered egg mix, (Government Issue),
horrible tasting margarine, grey coloured bread
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National
Health concentrated orange juice, cod liver oil and dried milk for
the children.
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'Camp'
bottled coffee, made from chicory."
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