This meat paste is great for sandwiches and a good way to stretch out any leftover corned beef.
Depending on how much corned beef you have left and how far you want to stretch it, you will have to adjust the amounts of ingredients you use. Here's a basic guide: Melt some margarine in a pan, then gradually sprinkle in a little flour and mix until there are no lumps. Add enough milk to make a thick paste. Add a couple of spoons of gravy, a few drops of Wooster sauce and some mustard, then add some grated onion and some dry chopped parsley. Cook for a couple of minutes adding more milk if required. Then add the corned beef. Mix until a thick paste is formed. Transfer this to a jar or other container and place in the fridge. After 4 hours of cooling it is ready to use. It keeps for 4 to 5 days: Long enough for a working week of packed lunches! Xx
THE MODERN KITCHEN FRONT: A blog covering the use of WWII rationing and food budgeting. Taking Wartime recipes and making them healthier, for modern health conscious cooks.
About Me
- Sarah-Ellen
- I will attempt to update wartime recipes to modern tastes, in order to keep up with new trends, attitudes and approaches to food and it's preparation while still keeping a traditional British wartime feel to recipes. I will start by making recipes to the letter and move forward from there to encompass different modern diets. I will attempt to make meals first fit in to a popular diet plan and then will move on to Vegetarian/Vegan versions. So that everyone can enjoy British wartime recipes. This experiment is for my own amusement as well as to feel closer to my grandparents over the years they cooked and lived through hard times.
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