I hadn't heard of this book before (I'm pretty sure the only reference I'd heard to Second World War foraging at all was a mention in "Dad's Army" of the clay-baked hedgehog; you'd be hard-pressed to make that these days - I think I've seen all of three live wild hedgehogs in the past decade, and one of those was eating the filling from a dropped half-eaten chocolate bar so it might not have had long to go) - must look into it! I was a little surprised at the gratin topping, which didn't seem terribly ration-friendly (nor did the bacon, but I suppose maybe it was very thinly sliced). If you don't like lamb kidney, would it work with pork kidney?
I must have missed that episode of dad’s army! Though the book is well worth a read. There are a lot of homeopathic treatments as well as recipes. I’ve never actually tried pork kidneys (knowing my luck it won’t be long before I find a recipe), but if pushed to include offal od probably say chicken kidney or liver to match the gaminess.
Can't remember which episode, but I definitely remember Private Godfrey saying tremulously, "Oh dear, I don't think I could eat a poor little hedgehog..."
I suppose it’s possible, but I wouldn’t have thought that in the time since partridges have been intensively farmed enough to be selectively bred like their bigger bird brethren?
More like selectively shot - if there's no market for overyeared partridges, the hunters shooting for profit will avoid those, I guess. Or maybe the overyeared ones are eaten by the hunters, or used for fancy petfood. (I was thinking along the lines of the difference between a roasting chicken vs a boiling fowl.) The only overyeared game birds I can recall seeing for sale were grouse, probably because the supply of young grouse is apparently rather limited most years (even more so this year, they've had a bad breeding season) and they're rather pricey too, so people are more willing to put up with a cheaper one for stewing.
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"Rump Steak and Kidney Pie" was served in a Liverpool restaurant in 1847 "Café Français et Restaurant", The Albion, 25 October 1847, p. 5
Sounds like a tasty place to go!
@@unicornstew yea its been eaten since at least the 16th century in GB and probably a lot longer from what I can tell in a brief google search
Future episode fodder then 😊 thanks!
I hadn't heard of this book before (I'm pretty sure the only reference I'd heard to Second World War foraging at all was a mention in "Dad's Army" of the clay-baked hedgehog; you'd be hard-pressed to make that these days - I think I've seen all of three live wild hedgehogs in the past decade, and one of those was eating the filling from a dropped half-eaten chocolate bar so it might not have had long to go) - must look into it!
I was a little surprised at the gratin topping, which didn't seem terribly ration-friendly (nor did the bacon, but I suppose maybe it was very thinly sliced).
If you don't like lamb kidney, would it work with pork kidney?
I must have missed that episode of dad’s army! Though the book is well worth a read. There are a lot of homeopathic treatments as well as recipes. I’ve never actually tried pork kidneys (knowing my luck it won’t be long before I find a recipe), but if pushed to include offal od probably say chicken kidney or liver to match the gaminess.
Can't remember which episode, but I definitely remember Private Godfrey saying tremulously, "Oh dear, I don't think I could eat a poor little hedgehog..."
@Electroceratops I definitely remember the episode about the raffle for oranges giving me my first idea of how rare they were during the war.
A belated thought re: the long cooking time: was this recipe intended for older, tougher partridges than the ones typically sold in a butchers' shop?
I suppose it’s possible, but I wouldn’t have thought that in the time since partridges have been intensively farmed enough to be selectively bred like their bigger bird brethren?
More like selectively shot - if there's no market for overyeared partridges, the hunters shooting for profit will avoid those, I guess. Or maybe the overyeared ones are eaten by the hunters, or used for fancy petfood. (I was thinking along the lines of the difference between a roasting chicken vs a boiling fowl.) The only overyeared game birds I can recall seeing for sale were grouse, probably because the supply of young grouse is apparently rather limited most years (even more so this year, they've had a bad breeding season) and they're rather pricey too, so people are more willing to put up with a cheaper one for stewing.