During the Great War, when food rations and patriotism ran high, kitchens on the home front became battlegrounds against scarcity. Amidst the call for "Meatless Mondays" and "Wheatless Wednesdays", ingenuity in the kitchen flourished, leading to inventive and surprisingly palatable substitutes for wartime luxuries.
One such
culinary adaptation that emerged from the wartime constraints was the famous
"Mock Goose". Traditional roast goose, a once-cherished staple,
became a distant memory for most households. But necessity, as they say, is the
mother of invention, and so, the resourceful cooks of WWI Britain devised an
ingenious alternative.
A Taste of
Resilience: Mock Goose
Mock Goose, a
testament to wartime creativity, was crafted from readily available
ingredients: lentils, breadcrumbs, suet or margarine, onions, and sage. This
hearty mixture was then shaped into a loaf and baked, offering a savory and
satisfying dish that evoked the essence of the original without depleting
precious resources.
Here's a look
at a recipe, a small window into the past, when every ingredient was valued and
every meal a victory:
Mock Goose
Recipe (WW1 Era)
Ingredients:
- 1 cup cooked lentils
- 2 slices stale bread, made into
breadcrumbs
- 2 tablespoons suet or margarine
- 1 onion, finely chopped
- 1 teaspoon dried sage
- Salt and pepper to taste
Instructions:
- Combine all ingredients in a bowl
and mix well.
- Form the mixture into a loaf
shape and place it in a baking dish.
- Bake in a preheated oven at 180°C
(350°F) for 30–40 minutes, or until golden brown
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