Friday, 2 October 2009

Economy Gastronomy !

I read in the newspaper last week that the "Glasgow Cookery book" is being revived , and a new edition published .
The Glasgow cookery book was the bible for (female) students of the Glasgow "Dough School" or the "Glasgow and West of Scotland College of Domestic Science" which was its proper name , and many of the recipes are still good for today. (Although I am NOT boiling my lamb shanks for 9 hours to get my stock for Scotch Broth , the new version will no doubt amend this , but my 1945 version insists on it!)
These are the recipe's my gran would have used , many of them are so familiar , although modern technology means they don't take as long to make. (Blenders , Food mixers , bread makers ....) Many of the ingredients needed for these recipes would have been available to those on the lowest of incomes , and it comes as no surprise that the first chapter is on Soups . Soups would have been a main meal for many a household in post-war Britain . Some of the recipes only use a few ingredients , and there is no "hard to find fish wine Thai vinegar or wotsit" that Nigella and Delia love to use .
I like the entry for Cauliflower soup that says " for a vegetarian option substitute two sticks of celery for the Ham* !"
* Ham would have been used to make the soup stock ,
And there is the aptly titled - Reheated Meat dishes , like Hash or Shepherds Pie .
Some of the recipes I have never heard of though - obviously belong to a different age like Fricandeau of Veal (serve with Espagnol sauce ??) and Roman Pie !
And I am not sure that the farmer supplies the lamb ingredients required for this recipe though , and I don't recall Gran making this soup either.....
Its the soup recipe at the bottom of the page - Sheeps' Head Broth !
Really don't fancy that one!!
There are my lamb shanks, simmering away nicely in the pot on the cooker, they smell so good. It's blackface lamb from a local farmer , and not only does it smell good it tastes DIVINE . Blackface sheep are the commonest sheep in Scotland , meat is great, sheep is hardy , however the wool is too rough for spinning/knitting clothing from . I am sure it must be used for something , perhaps Carpets .
Scotch Broth and Bangers 'n Mash for dinner - can't get more British than that can you ?

1 comment:

Yvonne said...

Yum - that sounds good and that book sounds like one I need in my collection - wonder how it differs from my Sheffield schools one of a similar period