Heath Ambrose’s recipe is presented traditionally on the page alongside 5 other substituted recipes such as toad in a hole and his style is very similar to that of Mrs Peel’s very descriptive recipes, this one doesn’t even list the ingredients and it is instead up to the reader to sift through his method to discover what is needed. After making this recipe I would chose to accept this dish without complaint. The replacement of fish for rice was very triumphant as the texture was very similar to that of a fish finger and did not taste too dissimilar either!
Through my research of rationed foods I discovered this timeline;
Through my research of rationed foods I discovered this timeline;
1939 World War Two begins
1939 - Petrol rationing (ended May 1950 )
8 January 1940 - Rationing of bacon, butter and sugar
11 March 1940 - All meat was rationed
July 1940 - Tea and margarine were added to the list of rationed foods.
March 1941 - Jam was put on ration.
May 1941 - Cheese was rationed
1 June 1941 - Rationing of clothing (ended 15 March 1949)
June 1941 - Eggs were put on ration
July 1941 - Coal was rationed as more and more men were called up to serve in the forces.
January 1942 - Rice and dried fruit were added to the list of rationed foods.
February 1942 - Soap was rationed so that oils and fats could be saved for food. Tinned tomatoes and peas were were added to the list of rationed food.
17 March 1942- Coal, gas and electricity were all rationed
26 July 1942 - Rationing of sweets and chocolate. Each person was allowed about 2oz (55 grams) a week
August 1942 - Biscuits rationed
1943 - Sausages are rationed
1945 World War Two Ends
Rationing continued on many items until 1954.
In no part of this timeline is the rationing of fish mentioned. Through further research I found that there is no real mention of rationed fish at all, fish could often be obtain in can or tin form so I wonder why Heath Ambrose found it necessary to create a mock fish recipe? Perhaps it was to give him the image of an 'all knowing' chef or just as an offer if one was unable to obtain fish at the time. Regardless I would consider this as a good substitute for breaded fish due to its taste but I'm not sure of the purpose or reason behind the word ‘mock’. Why feel the need to ‘mock’ anything when could simply create an original recipe? Perhaps it's a nostalgic reasoning, our home comforts are no longer available and we would do best to pretend? Or perhaps it’s a tool on behalf of the writer in order to attract their readers, the potential to create something we used to have? Regardless I've begun to wonder whether the British chose to create ‘mock’ recipes to seem superior to the rationing and substitution of food or were in fact too sensitive to seem defeated by their rationing.
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