Food shortages and rationing took its toll on the festive feast during the war. Here, Ruth and the Wartime Farm team recreate a carroty Christmas menu.
Rabbit with Parsley and Celery Stuffing served with boiled carrots, parsley and potato cakes, gravy and bread sauce.
Carrot cake with cream
(From Ministry of Food pamphlet, pictured)
Parsley and Celery Stuffing
4 oz chopped celery
2 large onions finely chopped
4 level tablespoons parsley
4 oz stale breadcrumbs
Salt and pepper
2 level teaspoons mixed herbs
1 oz melted dripping
Hot water to mix
Mix all ingredients together adding sufficient hot water to give a soft consistency. Use for stuffing meat and poultry.
Carrot Fudge Recipe
4 tablespoons of finely grated carrot
1 gelatine leaf
Make up the gelatine according to the packet instructions, then mix in the carrots and a dash of orange flavouring. Spread it in a shallow dish and allow to cool. Once set cut into chunks and enjoy!