Baked Carrot and Onion Pie
Cooking time 45 minutes
1 ½ lb carrots‐ sliced
6oz turnips‐ sliced
6oz onion or leek‐ sliced
2oz bacon ‐ chopped
1 teaspoon salt.
¾ pint milk and vegetable stock
4 ½ tablespoons flour
Pinch of pepper, pinch of ground nutmeg
2 slices bread (cut 1 inch thick from a 2lb loaf)
2 tablespoons melted dripping or margarine.
Boil the vegetables and bacon in a little salted water until tender.
Strain the vegetables and bacon, keep the liquid for the sauce then measure out enough
milk to give a total of ¾ pint of liquid.
Placed the cooked vegetables in a pie dish.
Blend the flour with a little liquid, bring the rest of the liquid to the boil and pour on the
Return to the saucepan, stir until it boils and boil gently for 5 minutes.
Add the seasoning, pour the sauce over the vegetables in the dish.
Cover with bread and spoon the melted dripping or margarine over the top.
Bake in a hot oven for 15 minutes until brown and crisp on top.
(Source – Victory cookbook ‐ Marguerite pattern OBE)
Apple and Blackberry Roly
Cooking time ‐30 minutes
Potato Pastry‐ Sift 4oz SR flour with a pinch of salt. Rub in 1 ½ ‐2 oz cooking fat. Add 4oz
smooth mashed potato. Mix thoroughly then add a little water to bind. Roll out on a floured
board and use as ordinary short crust pastry.
1 lb cooking apples‐ peeled and cored and chopped
½ lb blackberries
Roll the pastry out to an oblong shape.
Spread with the apples and blackberries, sprinkle with the sugar and roll up.
Seal the ends of the roll, place on a well‐greased tin and bake in a moderate oven for 30
(Source‐ Feeding the Nation – Marguerite Pattern OBE)
Ox Heart ( not on ration)
1lb 4oz makes 8 portions
15lb 10oz Makes 100 portions
Wash hearts thoroughly in warm water.
Trim off fat, remove values and blood vessels. Rinse again.
Fill with stuffing (if you have any bread or herbs).
Place hearts in greased roasting tins. Pour over a little fat and bake for approx I hour.
Add stock – cover and braise in a slow oven until tender.
Slice cooked hearts across the grain.
Cut the hearts into slices after the first hour replace into tin , (if you have any onions)
slice them thinly and lay on top, braise for 30 minutes and then add layer sliced
potato on top, continue to braise until hearts and potatoes are cooked.
Cabbage finely shredded, cooked and served with Ox heart.
1lb fruit – apples, plums rhubarb or mixed fruit
½ pint water
2 oz sugar
3 oz semolina
Cook the fruit to a thick pulp, adding the water and sugar.
It is not essential, but it will give a smoother sweet if it is then rubbed through a sieve.
If not, beat until as smooth as possible.
Bring the pulp again to the boil, whisk in the semolina and cook gently, stirring from time to
time for a good 10 minutes.
(Source‐ Feeding the Nation – Marguerite Patten OBE)
Potato and Fish Cake
4oz flaked cooked fish
8oz mashed potatoes
1 teaspoon finely‐chopped parsley
salt and pepper
½ teacupful thick white sauce
frying fat – optional
Flake the fish free of bone into a basin.
Add the hot mashed potato, parsley, salt, pepper, add the sauce, form into a firm square
and set aside to cool.
Shape into six or eight round even‐sized portions, coat with flour and water batter, drain
and toss in dried breadcrumbs, patting them on well.
Fry in smoking hot fat on both sides until golden brown, or bake in the oven.
Bird’s Nest Pudding.
2oz (50 grams) tapioca
1 pint (600mls) milk or water or milk and water
1‐2oz ( 25‐50grms) sugar
4 medium cooking apples, peeled and cored
8 teaspoons jam or bramble jelly
Put the tapioca, milk and sugar into a saucepan and stir over a low heat until the mixture
thickens, then cook for 10 minutes.
Place the apples in a large pie dish.
Preheat the oven to 160 degrees C or Gas Mark 3.
Fill the centre of the apples with the jam or jelly.
Pour the thickened milk pudding around the apples and bake in the preheated oven for 50‐
60 minutes or until the apples are tender.
(Source‐ Victory Cookbook Marguerite Pattern OBE)