Today I cooked my first ever roast chicken! I decided to use wartime recipes to go with it, including a rather delicious parsley and celery stuffing. I also used some beetroot leaves from the allotment, which we had with some purple sprouting, and some potato/carrot/swede mash. For pudding we had freshly picked and cooked rhubarb and.. (drum roll, please) rabbit blancmange!
I had a nose around the charity shops today and my heart nearly stopped when I saw the object of my desire for the past few years - a chamber pot! As I want to re-make a late '30s-'40s house, I've been on the lookout for all sorts of odd pieces that I could use, and a chamber pot would've been pretty important!
|Relaxed for a little while in our allotment.|
In case you can't quite read the miniscule writing, here is the recipe. It is from a Ministry of Food pamphlet:
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.
|It's best to use stale bread for this recipe. You can blend it into breadcrumbs, or use your fingers. I did mine with my mincer, which worked pretty well.|
|Not the most prettiest of things, but it tasted delicious!|
2 cups milk
1/3-1/2 cup cornflour
1/3 cup sugar
1-2 drops pink food colouring (optional)
a few drops of almond or vanilla essence to flavour
First, mix a little of the milk with the sugar and cornflour, and put aside once it is a smooth paste. Next, put the rest of the milk into a saucepan and bring to the boil, stirring with a whisk. Add the cornflour mixture, food colouring, and flavouring, and keep whisking until it forms a gloopy substance (don't know how else to describe this!). Keep on the heat for 8-10 minutes and then pour into a damp mould. Leave in the fridge or somewhere cool for a minimum of 1 hour until the mixture is set.
|My beautiful blancmange mould!|
|The blancmange mixture before going in the fridge to cool.|
|We usually have our blancmange with tinned peaches, but as we had some rhubarb in the allotment we cooked this with a little sugar and a splash of water and had it instead.|
|The cooked rhubarb|
|The finished blancmange!|