Corned Beef was a popular part of the meat ration due to it’s availability. As it was already cooked it could be eaten cold or used in a variety of recipes. In my 1940’s culinary journey (ha!) I will allow myself 1 can of corned beef (or spam) every 4-6 weeks so I can at least re- create some of the typical recipes of the time.
You can serve corned beef up, hot or cold, several different ways..
Here is the recipe I used the other night.
Corned Beef Fritters
- 2 oz self raising flour or plain flour (I used wholemeal/wholewheat)
- pinch salt
- 1 egg (fresh or dried)
- dash of milk
- pinch of herbs (I used Thyme)
- 2 teaspoons grated onion
- 6 oz corned beef finely flaked
- a little dripping or margarine (or cooking oil)
Mix and blend the flour with the salt, beaten egg and dash of milk.
Beat until a smooth batter is achieved
Add corned beef, onions and herbs
Melt the dripping or fat in a frying pan
Drop in a spoonful of the mixture and press down to form a small patty (mixture should be enough to make 8)
Fry on either side until crisp and brown and serve with veggies or salad while warm.
Makes enough for 4 people
PS: Still freaking out about the scales tomorrow!