|Rev. Roger Perry|
Membership Level: Full
|food from the fifties|
I seem to remember lots of suet puddings - steak & kidney, Bacon roly poly, plum duff when my RN uncle came to stay, then there was treacle tart, a mixture of breadcrumbs & golden syrup in a solid pastry case.
Only had chicken at Easter & Christmas. Mothers home made brawn (from a pigs head) was delicious, I still have the 7lb weight she used to press it. Rabbit was quite common for us and I was taught how to skin the things at an early age. A large ’tin’ loaf of fresh bread was 10d. and usually still warm when we took it home. As others have said, thickly smeared with beef dripping, salt & pepper - kept the cold out on the 2 mile walk to school!