Coat 450 g/1 lb hard herring roes with plain flour, mixed with a little salt, freshly ground black pepper and a pinch of cayenne pepper, as whitebait, above. What follows is warmth, recognition, even gratitude for a recipe that has become part of this family, woven into its years and celebrations. To give additional food value, a spoonful of rolled oats which have been soaked in milk can be mixed with any of the above filling. Blend the buttered crumbs with several tablespoons of finely grated Cheddar or Cheshire cheese; cover the crabmeat mixture with this topping. You can unsubscribe from our list at any point by changing your preferences, or contacting us directly.

During the war she worked for the Ministry of Food, creating and promoting recipes which made the most of rationing. Bloaters are lightly salted herrings, left ungutted before smoking, sadly these are less available today. The best shrimps are considered to come from Morecambe Bay on the coast near the beautiful Lake District.I'm fascinated by the Home Front, rationing and everything to do with the home during the Second World War, and this is such an interesting book - but I really never envisaged actually making any of the recipes!

Buckling is another kind of smoked herring, the head is removed and the fish gutted before being smoked. Omit both the ham and tongue in the recipe above, but retain all the other ingredients plus 50 g/2 oz (1/4 cup) extra butter for the topping. To become a subscriber to Slightly Foxed: The Real Reader’s Quarterly Magazine, please visit our subscriptions page.The role required a sense of performance that captured Patten’s imagination and sent her down the path of home economy. Although these smoked foods have been relatively unknown in Britain until recently, they are becoming more and more popular and companies throughout Britain are producing them with great success. Stale bread was used, not thrown away, in Snowden Pudding made with marmalade, citrus juices and citrus zest. Her introduction to the Eggs and Cheese chapter reads simply: ‘Cheese and eggs are a first-class food. Read more about the condition Very Good: A book that has been read and does not look new, but is in excellent condition.

Her daughter Judith explains: ‘Knowing how much my mother liked jugged hare I bought a hare earlier in the year and said I would cook it (using a Marguerite recipe of course! Cut out the scones with a cutter or top of a glass, then brush with milk and bake at 220 degrees (gas mark 7) for 12-15 minutes. For centuries good cooks have produced these from a wide variety of ingredients, as this is an excellent way of using surplus food. Jam is set when it reaches 105 degrees C (if using a sugar thermometer) or when it becomes thick enough to coat the back of a spoon – dripping slowly off it. Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

This method can still be used, although with todays efficient refrigeration and the current desire to use the minimum of fat in recipes, it can be omitted and the potted food topped with a thick layer of foil.

Wedges of lemon and cayenne pepper or Tabasco sauce and thin brown bread and butter are the usual accompaniments.Slightly Foxed introduces its readers to books that are no longer new and fashionable but have lasting appeal. I'm sneaking in right at the last minute, despite having actually made this recipe and photographed it right back at the start of August!