ChatterBank1 min ago
Fao Of Margo Tester
45 Answers
Hi Margo,
Like old times. My recipe is slightly plagiarised from the dear food economist who died only a few years ago. Her name was Margaruite Pattern and she worked for the Ministry of Food during the last war. Her job was to advise housewives how to cook good meals for their families with the war time rations available. Her recent cookbook was entitled 'We'll Eat Again' but some wags named it 'Whale Meat Again' . I am cooking for three adults tonight so I have diced about 3lbs of pots into oxo cube size. Likewise I have diced two tins of corned beef and finely chopped two medium onions.
Method: Boil the diced pots until slightly soft. Drain and replace in pot on hob to steam dry them with a tea towel on top.
Fry the pots in a large frying pan or wok with Veg oil until lightly browned and crisping up a bit.
Place the diced corned beef in with the pots,carefully stir and leave for several minutes.
Add the onions and let them soften.
I use a potato masher to compress the food like a large potato pancake in the pan.
Make a few hollows in the mix and fill with eggs. Put a lid on the wok and heat till the eggs are set. I am cooking it as I type and hope to give you a photo of the finished product. Just draining the pots. enjoy.
xxxx
Like old times. My recipe is slightly plagiarised from the dear food economist who died only a few years ago. Her name was Margaruite Pattern and she worked for the Ministry of Food during the last war. Her job was to advise housewives how to cook good meals for their families with the war time rations available. Her recent cookbook was entitled 'We'll Eat Again' but some wags named it 'Whale Meat Again' . I am cooking for three adults tonight so I have diced about 3lbs of pots into oxo cube size. Likewise I have diced two tins of corned beef and finely chopped two medium onions.
Method: Boil the diced pots until slightly soft. Drain and replace in pot on hob to steam dry them with a tea towel on top.
Fry the pots in a large frying pan or wok with Veg oil until lightly browned and crisping up a bit.
Place the diced corned beef in with the pots,carefully stir and leave for several minutes.
Add the onions and let them soften.
I use a potato masher to compress the food like a large potato pancake in the pan.
Make a few hollows in the mix and fill with eggs. Put a lid on the wok and heat till the eggs are set. I am cooking it as I type and hope to give you a photo of the finished product. Just draining the pots. enjoy.
xxxx
Answers
Best Answer
No best answer has yet been selected by retrocop. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
I don't think there was much rationing either during or after the war in the States. But my mother was a frugal cook and knew how to stretch things.
I just had a quick Google...as one does...and by the 1860s in America, restaurants serving cheap food were known as hash houses. American hash originated in the North.
I just had a quick Google...as one does...and by the 1860s in America, restaurants serving cheap food were known as hash houses. American hash originated in the North.
-- answer removed --
-- answer removed --
-- answer removed --
//retro - I don't think that I have ever agreed with you on anything but I do agree that the moderation is getting petty.//
I was merely helping an old time friend on this site with a recipe that's all. I keep my promises. I can't help what the recipe is described by others but I mentioned it as a source of personal amusement and it can be found quite easily on Google. This site is dying at the hands of morons.
I was merely helping an old time friend on this site with a recipe that's all. I keep my promises. I can't help what the recipe is described by others but I mentioned it as a source of personal amusement and it can be found quite easily on Google. This site is dying at the hands of morons.
