Dinner last night consisted of Dutch Meat Pudding, Brussels sprouts with bacon, and “National Loaf.” That’s right, it’s like the United Nations in my dining room.
Honestly Dutch Meat Pudding was NOT what we expected. It was tasty, no doubt about that. But both of us were pretty convinced it would have a texture akin to meatloaf, which it did not. It really was more like cake; a dense meaty cake. We realized in the first couple weeks of pre-project experimentation that we were forgetting a critical part of dinner, which was ample vegetable side dishes. I have been striving to remedy this with lots of veg. Last night was shaved Brussels sprouts cooked with a piece of bacon. You can’t go wrong with Brussels or bacon in my opinion.
I’m still trying to perfect my national loaf. Houston humidity doesn’t always result in the best bread and this has been no exception. I might just be complaining and blaming the weather for my own failings. We’ll see this weekend.
WWII Rations Week One (Figured for 2 Adults)
|Bacon or Ham|
|Cooking Fat or Lard|
|Meat (Based on Meat Value)|
|Jam (every 2 months)||2 pound|
|Dried Eggs (ever four weeks)|
|Chocolate (every four weeks)|
- 4 oz bread crumbs
- 3 TB milk
- 1 onion finely chopped
- 2 tomatoes,peeled diced
- 8 oz mashed potatoes
- 8 oz ground beef
- 1 egg
- 2 tsp Worcestershire sauce
- 1 tsp parsley
- salt and pepper
- Soak the breadcrumbs in the milk for 15 minutes until softened.
- Mix with the rest of the ingredients until you get a consistent mixture that resembles uncooked pudding.
- Transfer the pudding mixture into a greased pudding basin or cake pan.
- Cover and steam for 1 hour.
- Alternatively, you may bake the pudding for 1 hour in an oven heated to 350 degrees Fahrenheit. I used 1 quart baking pans from Ikea and everything turned out fine. On another note, I didn't peel my tomatoes. I didn't see the necessity.