The point system was introduced to the rationing scheme as a way of allowing the public to obtain ‘home comforts’ on top of using their stamps. Everyone received 16 points a month- later raised to twenty- to spend as they wished at any shop that had the desired items.
However before this system was introduced food stuffs such as duck were hard to come by and many ‘mock’ recipes were circulated. Lentils are often considered a great substitute for meat and Mrs C. S Peel puts great detail into the method creating the idea that she takes substituting seriously and that these meals can be just as successful and good as the regular recipe. This is very similar to Heath Ambrose (Mock Fish) and whilst I would argue that one can not by any means present this even remotely like a duck it seemed humorous to do so.
Judging from how informative her recipe is, I do not think this was her intention and perhaps during this war time period the women of the kitchen would also take this seriously; maintaining a happy and well presented exterior despite the circumstances was a usual occurrence.
In light of the language, the last piece of advice about “scrap fat” unfortunately makes little or no sense to me. I would suggest that perhaps she means reusing the fat to keep the mock duck moist in the oven whilst it cooks would be a good way of not wasting anything but possibly this does not translate to modern day cooking. Taste wise this recipe seemed successful, it had a texture similar to that of stuffing and nutritionally contains all things one would need to create a well rounded meal so I would consider this substituted dish as good food.
However before this system was introduced food stuffs such as duck were hard to come by and many ‘mock’ recipes were circulated. Lentils are often considered a great substitute for meat and Mrs C. S Peel puts great detail into the method creating the idea that she takes substituting seriously and that these meals can be just as successful and good as the regular recipe. This is very similar to Heath Ambrose (Mock Fish) and whilst I would argue that one can not by any means present this even remotely like a duck it seemed humorous to do so.
Judging from how informative her recipe is, I do not think this was her intention and perhaps during this war time period the women of the kitchen would also take this seriously; maintaining a happy and well presented exterior despite the circumstances was a usual occurrence.
In light of the language, the last piece of advice about “scrap fat” unfortunately makes little or no sense to me. I would suggest that perhaps she means reusing the fat to keep the mock duck moist in the oven whilst it cooks would be a good way of not wasting anything but possibly this does not translate to modern day cooking. Taste wise this recipe seemed successful, it had a texture similar to that of stuffing and nutritionally contains all things one would need to create a well rounded meal so I would consider this substituted dish as good food.
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