Sovay's Profile

From: Northern England,

Joined: October 7th, 2012

About me: I've embarked on a mission to cook something new from every cookery book I own - currently 260 - and am planning to use my account here to keep track (thanks to rfb from Librarything for tipping me off to the existence of this site). I've made a couple of rules for myself: to cook the recipe as given, with no substitution or variation unless suggested by the author; and to try to pick a genuinely new dish from each book - in other words, as I've cooked many Leek and Potato Soups in my time, I don't get to count Leek and Potato Soup as a new dish just because I haven't used this specific recipe before (unless it has really significant differences from the usual versions).

Hodge Podge from Mrs Beeton's Cookery Book

Beef and vegetable soup with beer - turned out disappointingly bland. The recipe had no seasoning other than salt and pepper - having tried it, I added a stock cube and some Worcester sauce, which helped... read more >

recipe reviews (241)
book reviews (5)
useful review votes (43)

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Sovay's Reviews

1 recipe(s) reviewed. Showing 1 to 1Sort by: Title | Date | Rating

Eating For Victory: Healthy Home Front Cooking on War Rations (Official Wwii Info Reproductns)

By Various Authors
Michael O'Mara - 2007

Another frugal WW2 recipe, this time stretching one tin of sardines into a main course for four. It was better than I expected but could easily have been improved within the limitations of rationing. The pie filling is basically a thick white sauce (flour, milk-and-water and the oil from the sardine tin) with the flaked sardines added, and this makes for a heavy dish; I think it could be lightened and made more interesting by cutting the quantity of sauce in half and making up the difference with diced cooked vegetables (potato and broccoli or celery would be good), using the vegetable cooking water in the sauce. I'd also omit the nutmeg and add plenty of parsley.

Not easy to serve from a deep pie dish as the hot filling is quite runny; again, the addition of veg would help, as would using a shallow pie plate. Alternatively it should be possible to make individual Creamed Sardine Turnovers.

This book would be greatly improved by the addition of a) an index and b) page numbers beyond 11 (without which the index would be of limited use).

useful (2)