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Print this Recipe    Four World War II Recipes that were published in a magazine in the UK

recently that I thought people might be interested in.

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Mum's Impossible Pie
Categories: Pies
Yield: 4 servings

4 Eggs
16 fl Milk
3 oz Plain Flour
1/2 t Baking Powder
4 oz Margarine, Melted
MMMMM---------------------Savoury Filling----------------------------
7 oz Tin of Tuna or Salmon Drained
1 Onion, Finely Chopped
4 oz Mixed Vegetables, Frozen or Tinned
1 oz Grated Cheese
1 tn Small Carnation Milk
Ground Black Pepper
2 T Chopped Parsley
MMMMM--------------------Sweet Filling-------------------------------
5 oz Sugar
3 1/2 oz Dessicated Coconut
1 Egg
2 T Sour Cream
2 t Vanilla Essence

The beauty of this wartime pie from South London is that it is
unbelievably easy and foolproof, provides a delicious meal from
whatever is in the cupboard and can be used for either a main course
or pudding.

Preheat oven to Gas Mark 5, 375F, 190C. In a large bowl beat together
the eggs, milk, flour, baking powder, salt and margarine. Stir in the
chosen filling to make either a sweet or savoury pie.
Pour the mixture into a lightly greased 10-inch pie plate and bake in
a preheated oven for 35-40 minutes until set.

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Sausage Stovies
Categories: Meat
Yield: 4 servings

2 lb Potatoes
1 lb Onions
1 lb Sausages
1 T Sage
1 T Thyme
2 Beef Stock Cubes
Salt and Pepper

Another WW2 Recipe and still a great favourite today.

Peel and slice the potatoes and peel and chop the onions. Dice the
sausages. In a baking dish put a layer of potatoes, a layer of
onions and a layer of sausage. Season to taste and sprinkle over
half the herbs.
Continue the layers until you have used up all the ingredients,
ending with a layer of potatoes. Sprinkle on the rest of the herbs.
Dissolve the stock cubes in 1 pint (600ml) of hot water and pour
into the baking dish. Bake in a medium oven, gas mark 4, 350F, 180C
for 40 Minutes. Serve with crisp green cabbage.

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: False Fish
Categories: Vegetarian
Yield: 4 servings

7 oz Short Grain Rice
7 oz Red Lentils
1 Garlic, Clove, Chopped
1 Onion, Chopped
3 T Herbs of your choice
1 Egg, Beaten
4 oz Fresh Breadcrumbs
Oil for Frying

False fish has no more to do with fish than Mock Goose with goose,
but it is a wondefully inventive dish that resembles fried fish

Boil the rice until cooked - about 20 minutes.
Meanwhile, cook the lentils, garlic and onion together in as little
water as possible. As soon as the rice and lentils are just cooked,
drain them, then stir them together adding the herbs and salt.
Press the mixture into a 2 pint (1.2 litre) pudding basin. Fit a
Saucer into the basin on top of the mixture, weight it down - a
couple of tins will do nicely - and leave it overnight. The
following day, remove the mixture and cut into slices. Coat the
slices with egg, then breadcrumbs and fry until golden. Serve
with fresh vegetables and parsley sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Mock Goose
Categories: Vegetarian
Yield: 4 servings

1 lb Potatoes, Diced
1 lb Cooking Apples, Diced
1 lb Onions, Diced
9 oz Cheese, Diced
2 T Chopped Fresh Sage
Salt and Pepper
4 oz Sage and Onion Stuffing Mix
2 oz Cheese, Grated

In Spite of it's name, Mock Goose is a Vegetarian dish, with the
added wartime virtue that most of the ingredients could be grown.

Pre-heat oven to gas mark 5, 375F, 190C. Toss the potatoes, apples,
onions, cheese and sage together, seasoning with salt and pepper
until they are well mixed. Turn the mixture into a large buttered
ovenproof dish and cover with a lid of buttered foil or greaseproof
Bake for about 30 minutes until the fruit and vegetables are really
tender. Meanwhile mix together the topping ingredients (Stuffing Mix
and Grated Cheese).
At the end of the cooking time uncover the dish, sprinkle the topping
liberally over the dish and return to the oven, raising the
temperature to gas mark 9, 475F, 240C for 10 more minutes or until
just nicely browned.
Serve with a mixed green salad and plenty of crusty, wholemeal


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34 of 63 people found the following review helpful:
Taste: Ease of Prep: Appearance:
A wonderful dinner., January 1, 2004 - 10:25 PM
Reviewer: Karine from Washington State, USA
Trying to strech out our food this weeek, I came across these wonderful World War Two recipe's. We really enjoyed cooking up the dish and thinking back to when family's learned to get by on less. We really had a wonderfull time, the pie was made with the savory mix and looked beautifull when done. Thank you for the recipe. We look forward to trying more of them. Karine

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