what meals did you have when you were young, i was talking the other day with my work mates and laughing at some of meals we ate and loved them ......... i remember bread and dripping,liver and onions yuk, meat and potato pie, stew and dumplings, yuk, dont mind them now, friday was always fish day, rabbit stew how gross, shephards pie just mince and onions how boring, everything was all home made.scallops, just thinly sliced potatoes in batter yum,oh and chips and spam, my mum used to make a meat and potato pie and with the left over pastry would make jam tarts and apple pies, if we didn,t want anything what my mum put on the table there wasn,t anything else how things have changed

We,us old foggies, were only talking today about the same subject.If our mother put something on the table there was never a discussion about what it was you just ate it & glad of it.I can`t ever remember leaving anything on my plate at home,but fair to say my mother was brilliant cook.My mothers Suet Dumplings with custard were out of this world.I can still taste them.

You are right, I remember all the old stuff,:D but as we didn't know anything else it was all good!!! At least it wasn't full of all the E-numbers like it is today! But would I liketo go back to it??? ....Would I hellaslike!!! wot ****e it was!!!:gag:

You are right, I remember all the old stuff,:D but as we didn't know anything else it was all good!!! At least it wasn't full of all the E-numbers like it is today! But would I liketo go back to it??? ....Would I hellaslike!!! wot ****e it was!!!:gag:

I would go back to that style of cooking tomorrow if it were possible.

I would go back to that style of cooking tomorrow if it were possible.

So is something stopping you ? I still do this type of cooking.

What about 'Sheep's Head Broth'?

We had it once a week and it was great!

Happy Days!

what meals did you have when you were young, i was talking the other day with my work mates and laughing at some of meals we ate and loved them ......... i remember bread and dripping,liver and onions yuk, meat and potato pie, stew and dumplings, yuk, dont mind them now, friday was always fish day, rabbit stew how gross, shephards pie just mince and onions how boring, everything was all home made.scallops, just thinly sliced potatoes in batter yum,oh and chips and spam, my mum used to make a meat and potato pie and with the left over pastry would make jam tarts and apple pies, if we didn,t want anything what my mum put on the table there wasn,t anything else how things have changedcoincidence,this week ive had liver and onions,i made a meat and tater pie and today ive started on the stew for tomorrow, cant afford rabbits now at almost £ 4 each ,ive just finished off the apple pie i made today,things like micro wave meals dont taste the same as real grub,and ill bet theres more calorific benefit in the box they come in than the actual food

And then of cause we had bread and suger bread and sauce,bread and lard,and did your mum make bread pudding with all the stale bread and was there always a big earthenware dish of rice pudding in the oven ? and did your dad always have a pair of Bloaters for his tea ? That was our house

My dad used to have cheese done in the oven on a plate of vinegar
then he used to dip bread in the vinegar yuk.

Hey PopT When you had sheeps head broth, did your Mum leave the eye's in, then it would see you through the week.......sorry couldn't resist that one. :blush: :bigsmile:

I still make most of the meals that Mum & Ma in law made- Toad in't hole, Shepherds pie, Roast & Yorkshire, Bread&Butter pud. One meal I wish never ever to see again tho' is breast of mutton with carrots/onions, Mum used to make that on Wednesdays; the thought of it makes me gag.

Things do not seem to taste the same nowadays.I wonder if it is all the chemicals used on the animals & veg.

joto

That's why I live in New Zealand!!!

Happy days!

As well as the traditional ones mentioned,we had pigs feet soup made with lentils,I hated it at the time but these past few months I have been fancying it just how mum used to make it but my mum is no longer with me so I wouldn't have a clue how to make it as she did.

We had either mashed or new potatoes with corned beef and beetroot.
Mashed potatoe mashed up with cheese and put under grill to brown.
pigs bag,tripe,muscles

What about bubble and squeek where you threw whatever was left over into a fryingpan great never seems to be anything leftover nowadays though as for liver and onions that is what i am cooking for tonight.:roll:

cant afford rabbits now at almost £ 4 each ,


Have a run up our way....they're all over the place. You might get the odd squashed squirrel or badger as a bonus!

Most of the meals you mention aren't old fashioned in our house..

I make most of them now..:)
Kids aren't to partial to liver and onions, but the others, they love..
Meat and potato pie, shepherds pie, toad in the hole, stew and dumplings,
Mmmmmm

*drools*

Things do not seem to taste the same nowadays.I wonder if it is all the chemicals used on the animals & veg.

No stop smoking those big black cigars &your taste will return

I still manage to cook up a nice pan of tripe & onions in the winter but its not the same as english tripe which could be eat cold with a little salt & vin Yum Yum, Ooo & i almost forgot jellied pork, pigs trotters &hocks all boiled up to a nice meaty jell, not quite as good as head cheese(pigs head )but almost.

No stop smoking those big black cigars &your taste will return

Dont smoke.

i can remember going to the fish market on a saturday sometimes with my nannan and she would get tripe,hocks and summat called chicklin & bag urggggh! i would stand there gipping and she would say "funny cow" lol. she would tuck into the tripe like it was a banquet,she loved the stuff!
i also remember them having bread & sugar or lard.

We had bread & condensed milk sarnies,still do.

i can remember going to the fish market on a saturday sometimes with my nannan and she would get tripe,hocks and summat called chicklin & bag urggggh! i would stand there gipping and she would say "funny cow" lol. she would tuck into the tripe like it was a banquet,she loved the stuff!
i also remember them having bread & sugar or lard.

i remember my dad used to have chicklin and bag i used to like the chicklin but not the bag but i dont like it now. just looking at it puts me off.

Chicklin??? I think you'll find its "Chitterlings" which is actually the large intestine of a pig.

God they used to eat some things.....remember seeing the most gruesome bits and bobs in the butchers like a full tongue, half a sheeps head, pressed face (whatever that was), beasts cheek, pigs trotters and cow heel.

How did we survive? What with that and all the fat and butter we used to scoff, permanent passive smoking and outside bogs.

They don't know they're born these days!

Chicklin??? I think you'll find its "Chitterlings" which is actually the large intestine of a pig.

God they used to eat some things.....remember seeing the most gruesome bits and bobs in the butchers like a full tongue, half a sheeps head, pressed face (whatever that was), beasts cheek, pigs trotters and cow heel.

How did we survive? What with that and all the fat and butter we used to scoff, permanent passive smoking and outside bogs.

They don't know they're born these days!

What about roast chap? Which is actually the pigs cheek; comes complete with the jaw bone and teeth. You can still buy it; its fatty but delicious and the crackling's superb!

It's a funny old game this food lark. I remember an old sailor telling me about the
kulacks on the Volga stealing the tallow tub from their ship to eat.

The tallow was used to grease the steam winch on board.

I could never believe anyone could eat tallow until I read two things, one was the contents of a packet of Stork margarine which stated the main constituent was tallow.

The other was an old written account of schoolkids in Stoney Middleton being sent to school with a slice of bread for their breakfast.

As they passed the Tannery they would dip their bread into the tallow which floated on the top of the vats as they boiled the animal hides to remove the fat.

All this seems a million miles from today's standards but is it?

At least in those days people knew what they were putting down their necks.

Today we seem quite content to eat and drink all kinds of preservatives, E numbered chemicals and anything else we do not seem to know about and readily scoff at anyone who eats natural products.

Just think on posters when you air your comments on these foodstuffs.

Happy Days!

and did your dad always have a pair of Bloaters for his tea ?

sorry, im gonna be really dim, but whats a bloater?

and will i like it? :help:


x

Dont smoke.

Herberts wife makes lovely carrot & broccolli soup, with a dash of cream, just before serving. ;)

At least in those days people knew what they were putting down their necks.

Today we seem quite content to eat and drink all kinds of preservatives, E numbered chemicals and anything else we do not seem to know about and readily scoff at anyone who eats natural products.

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!

Time will tell.We ate good nutritious food which gave us a good start in life.Todays youth,i feel sorry for them when they eat this fast food garbage.I mean you only have to walk past a Mac Donalds & the smell is enough to put me off for life.

Chicklin??? I think you'll find its "Chitterlings" which is actually the large intestine of a pig.

God they used to eat some things.....remember seeing the most gruesome bits and bobs in the butchers like a full tongue, half a sheeps head, pressed face (whatever that was), beasts cheek, pigs trotters and cow heel.

How did we survive? What with that and all the fat and butter we used to scoff, permanent passive smoking and outside bogs.

They don't know they're born these days!:hihi::hihi: just goes to show that the old ways are the best,ive made one concession,i use oil now instead of lard for frying :hihi:

heres something i really miss, carbon steel knives,you could get a very sharp edge by using the back door step or window sill,unlike this modern stainless that doesnt keep an edge for long,any body got any old carbon knives they dont want ?

Tripe and onions soaked in salt and vinegar, I still have it now Mmmmmmm
*Smacks lips*

sorry, im gonna be really dim, but whats a bloater?

and will i like it? :help:


x
its a fish, a herring i think but cant be sure

What about cow 'eel and leg meyt kept on 'cellar head? Not to mention black pudding that we can't get here in British Columbia - not the real stuff anyway.

i love to cook the old style meals like meat and pot pie, sheperds pie, stew and dumplings but working fulll time and not getting home til 6 then have to start doing packed lunch etc for the next day it would be about 10 before we ate so we have convenience food in the week, so satdi we make a point of visiting my in laws and mum in law is a wonderful cook, everything is done from scratch even if it is a full sunday roast, no frozen veg etc all fresh, i love her cooking, roast, liver, rissoto, fry up not matter what it is it is all delish :)

Chicklin??? I think you'll find its "Chitterlings" which is actually the large intestine of a pig.

God they used to eat some things.....remember seeing the most gruesome bits and bobs in the butchers like a full tongue, half a sheeps head, pressed face (whatever that was), beasts cheek, pigs trotters and cow heel.

How did we survive? What with that and all the fat and butter we used to scoff, permanent passive smoking and outside bogs.

They don't know they're born these days!

pressed face! my dad still makes it occasionally,its all the meat from a pigs face, boiled up then put into asmall press till it set,then slicrd up on a sandwich with some brown sauce. oh its also known as brawn,nowt better.

Finny haddock with mash
Brawn
Pollony (?)

Rather apt to come across this thread at this time as I am without my fridge freezer for another 3 weeks and am having to try and remember some of the stuff that we used to have before my parents ever got theirs. I never realised how we have become so reliant on something and shopping at the moment is a nightmare. Knowing what to get and just getting the right amount and making do with what I have got.
Don't even have a cool room or a proper window sill, so no milk, just powdered stuff. At least in the old days there was a pantry or cellar head. I have always made meat and potato pies so that will carry on and I shall be looking on here for any more ideas.:thumbsup:

My dad loves Chitterlin and bag, and tripe and cowheel.

My mother used to do "beast heart", which she roasted and then diced, and as a special treat (? !!) :gag: she used to roast my dad a pig' chap (the face of a pig). It used to make me gip :gag: I couldn't abide seeing the eye looking at me!

I've boiled pork hocks for my pop in the past, and made very passable rabbit stews (my granny's favourite, that was! :) I'd do her a stew, and portion it up into the freezer so the home help could just get the portion out, heat it, and serve it up for her, to tempt her appetite when she wouldn't eat)

My mum would do apple sandwiches, banana sandwiches, (My favourite, even now!) and she'd do bread-and-sugar, occasionally for us.

Rather apt to come across this thread at this time as I am without my fridge freezer for another 3 weeks and am having to try and remember some of the stuff that we used to have before my parents ever got theirs. I never realised how we have become so reliant on something and shopping at the moment is a nightmare. Knowing what to get and just getting the right amount and making do with what I have got.
Don't even have a cool room or a proper window sill, so no milk, just powdered stuff. At least in the old days there was a pantry or cellar head. I have always made meat and potato pies so that will carry on and I shall be looking on here for any more ideas.:thumbsup:

Joan, did your son get home for Xmas as planned? And did he manage to get some of your meat-and-tater pie with Henderson's as he hoped?

Joan, did your son get home for Xmas as planned? And did he manage to get some of your meat-and-tater pie with Henderson's as he hoped?

Not this time but I do send him photos of ones that we have....:hihi::thumbsup:

We,us old foggies, were only talking today about the same subject.If our mother put something on the table there was never a discussion about what it was you just ate it & glad of it.I can`t ever remember leaving anything on my plate at home,but fair to say my mother was brilliant cook.My mothers Suet Dumplings with custard were out of this world.I can still taste them.

dumplings & custurd?? never had that. sounds a bit iffy.

I make shepherds pie like my mum did,i cook the mince etc and put the mash mixed with cooked cabbage and leek on top of the meat.

I remember my mum cooking lots of different meals, always tasted lovely but she never weighed an ingredients out and all her cooking usually turned out. I can remember her making bread in a big pancion(a large mixing bowl) and never weighing stuff out, but always the bread tasted better than anything u could buy. At Christmas she made all her own mince pies, tarts, Crimbo cakes and puddings. I can still be transported back years when I smell bread cooking.

Gosh reading this has opened my eyes. I always make every meal from scratch. I never buy frozen or ready made, I don't think my lot would stand for it.
I used to love the soup my mum made, scotch broth, lentil, leek and potato, and I still make them, but they never taste the same. She used to make a massive big pan of soup in the week, and it would feed us for about three days. Costs nothing to make and is simple and nutritious.

Reading through it makes me feel quite hungry all my best noshings but i think you forgot fish roe, soft or hard fry up even a little stergeon(hmm how do you spell it) roe on a cracker would not go amiss:D:D

I love the "old fashioned" food. I don't cook it as often as I used to, mainly because my new partner was never brought up on it, even though he's older than me, so isn't too keen, he prefers micro food and frozen chips:)

I would get my paper round money and go to the chip shop

"A bag of chips and have you got any Scraps missus"

shop near by use to sell those little hot minnie spuds and if the money would run to it a nice chunk of black pudding ,the stuff over here is quite gross

how about potted dog on fresh bread? to die for and homemade rice pudding with a nice golden skin on top.......droolin' just like a dawg here!!

sorry, im gonna be really dim, but whats a bloater?

and will i like it? :help:


x

My mom used to like a bloater, but only the ones with soft roe. I can remember going to the fishmongers and asking 2 bloaters please, soft roe's and do you know they were always right. I didn't mind the hard ones but....preferred soft. They are/were a bit fiddly though with lots of fine bones and you really have to concentrate when eating them. I know the fishmonger would fillet them but it took so much of the meat away that we never bothered and yes they are herrings. I never did find out why they were called bloaters:)

When I was a kid my grandparents used to speak of eating pigeon pie when they were young, that would be early 20th c.

Anyone else heard of this and were pigeons reared especially for the table?

dumplings & custurd?? never had that. sounds a bit iffy.
never had you must have been one of them rich kids, the dumplings are filled with all sort of goodies like apple,dates , currants or all three as in spot-ed dick yum yum:hihi:

When I was a kid my grandparents used to speak of eating pigeon pie when they were young, that would be early 20th c.

Anyone else heard of this and were pigeons reared especially for the table?

Pigeon pie was lovely, they didn't use feral pigeons that you see flying round the streets, they would be wood pigeons, which were wild, and they weren't bred specially, just plenty of them back then.

Cow Heel and Leg Beef

When I was a kid my grandparents used to speak of eating pigeon pie when they were young, that would be early 20th c.

Anyone else heard of this and were pigeons reared especially for the table?

When I was a child of about three or four, my father used to go shooting on a Sunday morning. He'd regularly bring us back a couple of rabbits or some pigeons for the pot.

They were usually wood pigeons, BTW.

Pigs trotters, tripe and chicklin and bag were just some of the 1940s delicacies on the menu.

Some of my faves were at school! Cobblers! Mince with like flat dumpling thingies on top mmmmmmmm, cheese croquetes and my number one favourite, cheese pie :D Maggie Mays at Hillsborough do a homemade cheese pie which tastes just like schools.

I've eaten and enjoyed most of the meals mentioned on the thread, some favourites being cow heel and leg beef, ash and dumpling's, stuffed beast heart, soft roes, and chicklin and bag but whose tried pike? Many people don't like it, I loved it, haven't had it for years but I remember my father bringing them home after his fishing trips in the fifties, and my mother gutting and preparing them, the sight of half digested roach spilling on the kitchen table was quite a shock. As I remember they were kept in salted water for 24 hours before cooking, delicious but the bones were a pain. Looking back to those days it amazes me how mothers of the time knew how to cook whatever was placed in front of them without resorting to any fancy cook book, which they didn't have anyway.

When I was a child of about three or four, my father used to go shooting on a Sunday morning. He'd regularly bring us back a couple of rabbits or some pigeons for the pot.

They were usually wood pigeons, BTW.

Rabbit Pie takes me back a few yrs though we usually had rabbit stew. I can see the rabbits now hung from the stalls at the Sheaf market just opposite from the bottom of Dixon Lane.

Rabbits are rarely eaten here although when I lived in Newfoundland rabbit pie was a specialty. The rabbits were wild ones, really hares, and quite gamey. I've also partaken of seal meat but not intending to provoke a controversy.

My mum had lived through the war so we had some funny food lol
we had liver and bacon casserole, pigs trotters , toad in hole, spam fritters homemade ones, braised beef steak, home made beef mince made into shepards pie ( mince with a spongie mincer) stew and dumplings.
One of my favorite pudding is bread and butter, we had steamed jam , treacle and chocolate sponges, blamonge and jelly.

My mum had lived through the war so we had some funny food lol
we had liver and bacon casserole, pigs trotters , toad in hole, spam fritters homemade ones, braised beef steak, home made beef mince made into shepards pie ( mince with a spongie mincer) stew and dumplings.
One of my favorite pudding is bread and butter, we had steamed jam , treacle and chocolate sponges, blamonge and jelly.

Nothing funny about any of that(except jelly and blancmange) Proper food!

never had you must have been one of them rich kids, the dumplings are filled with all sort of goodies like apple,dates , currants or all three as in spot-ed dick yum yum:hihi:

there were no rich kids on tunwell avenue in,t early sixty,s. not that your dumplings dont sound nice,just that i only ever recall havin dumplings with stew! and that were made with horse meat!!

One meal that my gran always gave us as kids was bangers and mash, but the sausages were boiled in milk with onion, and then the milk made into a white sauce and poured over the sausages and mash. It was the most wonderful meal and I still make it now, but I have never come across anyone else who has heard of it. Gran worked as a cook when she was in service, so maybe she learned it then.

Another of my grans recipes was potato salad made with cold mashed potatoes with salad cream and chopped onions stirred into it. Really lovely :)

When I was a child of about three or four, my father used to go shooting on a Sunday morning. He'd regularly bring us back a couple of rabbits or some pigeons for the pot.

They were usually wood pigeons, BTW.

yes my memorys are similar,afreind and neighbour in the late 60,s usedto go shooting on a sunday morning and my dad would come back from the pub with either rabbits,hare or pidgeons,wich i had to pluck or skin,draw and clean.40 years on and nothing has come close to the smell of a rabbits innards:

we didn't have a deal of money, when I was a child, but to my mother and father's credit, we always had (clean) clothes on our backs, shoes on our feet, food in our stomachs, and coal for the fire. We never went without, materially.

Maybe the clothes or shoes were second hand, but what did that matter so long as they were clean? and my mother was an utter wizz, with the food she made. She could make the barest amount stretch, and by doing things like braising the cheaper cuts of meat, make a tasty, hearty meal for her family. Her stews were legendary.

The rabbits and pigeons my dad brought home padded out what little we had, and helped my mother eke her budget further.

I have to take my hat off to my parents, for the way we were provided for.

Nothing makes my mouth water more than the thought of my grandad's yorkshire pudding. He perfected his skills as a cook at a pow camp in sheffield during ww1. Roast (or "joint") on the upper rack of the oven dripping juices down into the yorkshire pudding batter on the rack below. None of these little muffin sized puddings full of air. A real pudding done in a good sized baking pan then cut into squares, served with gravy as an appetizer before the main meal. Can just taste it now.:thumbsup:

Nothing makes my mouth water more than the thought of my grandad's yorkshire pudding. He perfected his skills as a cook at a pow camp in sheffield during ww1. Roast (or "joint") on the upper rack of the oven dripping juices down into the yorkshire pudding batter on the rack below. None of these little muffin sized puddings full of air. A real pudding done in a good sized baking pan then cut into squares, served with gravy as an appetizer before the main meal. Can just taste it now.:thumbsup:

We would have our yorkshire pud for an appetizer first, then with the roast then with jam on it for a sweet after , talk about health eating, never heard of such a thing back then :hihi:

My mum always served Yorkshire pudding first, it was never served as part of a meal like today. When we had roast pork she always cooked season puddings, made with sage, thyme and grated onion. I can still smell them cooking now, mine don't taste the same somehow. My dad liked yorkshires with currants or raisins in, but to me sweet ones didn't taste the same. What about good old fashioned rice pudding, with a lovely brown skin on? mmmmmmm!!!

Rabbit Pie takes me back a few yrs though we usually had rabbit stew. I can see the rabbits now hung from the stalls at the Sheaf market just opposite from the bottom of Dixon Lane.

Rabbits are rarely eaten here although when I lived in Newfoundland rabbit pie was a specialty. The rabbits were wild ones, really hares, and quite gamey. I've also partaken of seal meat but not intending to provoke a controversy.

Seemingly, Friday was rabbit pie day!
http://www.jilldaniels.com/Run%20Rabbit%20Run.htm

Some of the meals in our house were certainly cooked in their own fashion.We had grilled cornish pasty, boiled stir fry veg, boil inthe bag was opened and warmed through. I f we were really unlucky my mum made us cottage pie with a tin mince cooked in the oven with the same amount of water in it topped with lumpy smash.

What about bubble and squeek where you threw whatever was left over into a fryingpan great never seems to be anything leftover nowadays though as for liver and onions that is what i am cooking for tonight.:roll:

Can I come round for dinner?