War - Time Cookery ~ To Save Fuel and Food Value

I found this exceptionally small cookbook at Edinburgh Castle. It is only 12 pages and the recipes are straightforward. No scraps or leftovers, if there were any during such a time when rations ruled and rightly so it was a means of survival, went unused. Rations did not limit the home cook it made them be more creative. Coming up with nutritional meals with what was on hand in the pantry. I have a few ration/wartime cookbooks that offer more inspiration for the home cook than this one. Obviously this was to give one a sample of what it was like during that period. Regardless, the recipes are no-nonsense and any cook or home cook can make use of the recipes today. Depending on ones culinary preference. The following recipe makes a good use of beans. I like bean salad so I suppose I would like bean stew. And maybe you would too.  

Haricot Bean Stew

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1 lb cooked beans

1 oz. chopped onion

Put 1 oz. fat in saucepan and fry onion, then put beans on top and a little chopped parsley. Cover with stock to water, add pepper and salt and 1 teaspoonful vinegar, and simmer until tender, thicken, boil and serve. An excellent dish made with beans, peas, lentils or macaroni. 

Notes: 

As simple as this recipe is and you have to remember the period. Reading this there are ways to add more flavour. Add curry paste when adding the stock, garlic, leeks or tomatoes. 

Have a good weekend everyone! -JW