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|Bacon & Cabbage.|
The link below takes you to a very old cook book, and it's interesting to see (if you managed the old fashioned language) that there were Gourmands and other Gourmets.....way back...!
Remember - "conserving" (canning or tinning) had just been discovered...microwaves didn't exist and even freezing was only by accident....!
Here's a little extract......
- Anchovy Sauce, 64
- Antispasmodic Tea, 97
- Apples, baked, 57
- Apple Dumplings, baked, 53
- Apple Pudding, 30
- Apple-water Drink, 90
- Arrow-root, how to prepare, 84
- Arrow-root Pudding, 89
- Older language is amusing - try telling the kids today that they don't need (or get) as much meat as the adults....!
- Remember - this IS Britain - where almost everything is boiled!
- This is an economical dinner, especially where there are many mouths to feed. Buy a few pounds of either salt brisket, thick or thin flank, or buttock of beef; these pieces are always to be had at a low rate. Let us suppose you have bought a piece of salt beef for a Sunday's dinner, weighing about five pounds, at 6 1/2d. per pound, that would come to 2s. 8 1/2d.; two pounds of common flour, 4d., to be made into suet pudding or dumplings, and say 8 1/2d. for cabbages, parsnips, and potatoes; altogether 3s. 9d. This would produce a substantial dinner for ten persons in family, and would, moreover, as children do not require much meat when they have pudding, admit of there being enough left to help out the next day's dinner, with potatoes.
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