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Ruby Murray is fab! Keep up the great work, you’ve inspired me to try this experiment too. I reckon I’ve got about 50 odd lbs too lose : – S .
Emma
my ma ,gladys grew up in east wall in dublin during the 40s,time when u could go to a shop and buy half an apple and get it wrapped up,she would go to moore street with her mam ,and she never forgets hauling everything back home,their was florence and arthur simeson my mums parents ,aunty francis and uncle malcolm hall .and bill who never married and great aunt bertha…regular meals were vey simple fair..liver and bacon,hafner sausages,porridge,and a bit of steak if they could afford it from a buther on the howth road..most dinners were in the breakfast room.and were variations of quarter pound of round mine fried with onions.bit of carrot..and OXO..2 cubes..left overnite to absorb the juice maybe a dash of worstershire sauce..people dint go out like they do today..the glimmer man would call around..and the coal man..very happy memories of kincora avenue in clontarf,and the railway house in amiens street..and the great northern railway,when as a girl she would find the secret hatches up to the main line…simplicty ..my mince stew is pretty much the same….sincerely colin sherwood
We used to have a large pot on the old range, it was allways filled with left overs, and was a great help after work, just gave it a stir and helped ourselfs. also the joint (if we had one) was hung in the larder(cool room to those who never used one) wraped in muslim, we called it CUT AND COME AGAIN, when it was meatless, the bone was smashed up and put in the stock pot.
I started looking up recipes for the wartime era as my kids are having a 1950’s jubilee celebration at school to raise funds. I did not realise how many things I make that are of this style. I suppose living where I do in rural Scotland, and being of the old fashioned variety, this is easy for me to do as there is very little I have to change 😀 Leftovers are always used, I very rarely have waste, and I make just about everything from scratch including sauces, own pickle preserves and wine. I love this right up my street thanks 🙂
I remember the stews my family served during war time. We usually had bread and butter (if we had enough butter). Home- made spaghetti was another favorite dish, and always tasted better the second day.
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