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15 October 2014
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Food and Rations Reminiscences

by stoke_on_trentlibs

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Trentham Church CAMEO Group
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15 September 2004

This story was submitted to the People's War website by Stoke-on-Trent Libraries on behalf of Trentham Church CAMEO Group and has been added to the site with their permission. The author fully understands the site's terms and conditions.

We talked about some of th food which we all enjoyed during the war but now we tend not to hear of.
We talked about offal and the various animal parts we ate including Chitterlings (intestines), Hodge (stomach), Udder, Pigs trotters, cow heels.
Popular recipes included stuffed heart, tripe and onions, pig's head brawn. We all enjoyed liver and kidneys. A big favourite was "duck with a veil" or savoury duck - this was a blend of meat, liver, oatmeal, onions, pearl barley and sage made in to little balls - it would be served with a very rich gravy. Today this would be known as faggots.
Other animal parts were used too - "lights" or animal lungs were cooked for cats and pig's bladders would be used for footballs.
A favourite recipe was bacon bone soup - delicious flavour and very nourishing.
The traditional Potteries dish of lobby - a stew using as many root vegetables as can found - was popular all through the war as it was so economical. Lots of people ate rabbit regularly.

We talked about the favourite sweets that would have been bought with a child's ration
mint imperials, Uncle Joe's mint balls, humbugs, fruit drops - were all popular as they lasted a long time!
Other favourites included fish toffee, chewing nuts, tiger nuts, cherry lips, pear drops

The British Restaurant was mentioned as somewhere to go for an affordable meal. On the menu would often be "Woolton Pie" named after Lord Woolton the Food MInister. The recipe for this was often given out on the radio - think it might have been based on corned beef??

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Childhood and Evacuation Category
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