Rationing and restaurants

Discussion in 'United Kingdom' started by ethan, Jul 9, 2012.

  1. jetson

    jetson Junior Member

    Memories come back to me about our wartime diet and I recall the egg ration often tasted a tad dubious as the hens were fed on fishmeal as it was once described by our registered grocer to my mother. Also much has been made of dried egg. It made reasonable scrambled egg or alternatively with plenty of sauce on it, a sort of leathery omelette but not unpleasant.. Thank the Lord, we lived on dripping toast or sandwiches to a large extent. Further I remember all the cookhouse complaints in the fifties about the dire "Pom" mashed potato and our genial cook sergeant declaring "Get used to it lads, there's a couple of thousand tons of that stuff still for issue down at Tidworth!" The British Restaurant concept was utterly brilliant though. I oft wonder if the Germans had a similar setup?
     
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