Ingredients:
226 g sausage meat
113 g breadcrumbs
1 medium onion chopped
2 level tablespoons chopped parsley
2 level teaspoons salt
Pepper
57g prunes
113g chopped apples or 57g apple rings
1 level teaspoon thyme
2 eggs
ソーセージ用の肉 226 g
パン粉 113 g
中ぐらいの玉ねぎ 1個
きざみパセリ 大さじすりきり2杯
塩 小さじすりきり2 杯
こしょう
プルーン 57g
刻んだりんご 113g
タイム 大さじすりきり1杯
卵 2個
注：ソーセージ用の肉が入手できない場合は、豚ひき肉（脂分20％以上）、パン粉、卵、セージ、ナツメグ、塩胡椒で代替できると思います。
Instructions:
1. Chop onion, parsley, prunes and apples finely.
2. Mix all ingredients together thoroughly and bind with egg.
N.B. Unless a very large piece of meat is used, this recipe makes enough to have extra stuffing balls to cook round the joint.
1. 玉ねぎ、パセリ、プルーン、りんごを細かく刻む。
2. すべての材料を全てよく混ぜる。卵がつなぎになる。
注：かなり大きな肉を使わない限り、余るはずなので、それは丸めて肉の周りに置き、オーブンで焼く。
Background:
This is a recipe from the Ministry of Food’s Festive Fare booklet.
With limited food supplies, it is easy to assume Christmas at wartime was a drab. The government, however, considered raising the spirits during the festive season rather important for boosting morale. It was to remind people what they were fighting for -- their loved ones and community -- crystalised in the form of the festivity.
Christmas in 1939 was probably the most extravagant in the next decade or so. Knowing that rationing was in the offing, people had a time of their life. Hotels and restaurants were booked out. Some children had been evacuated, but a large sum of money was raised to entertain those visitors.
At several points during the war, Christmas bonus were given as ration boosts. In 1940, just for a week before the Christmas, tea ration was doubled to 4 oz and sugar increased form 8 to 12 oz. People could buy more meat during the December month.
In 1944, 8oz extra distribution of chocolate and sugar confectionery was made to under 18’s at Christmas. Ration increase of meat as well as fat and cooking oil was given as a Christmas bonus.
Since1942, people started to save points coupons for months so they could afford more stuff at Christmas time.
Christmas Catering in Wartime by the Ministry of Food has a sample Christmas dinner menu. The main roast would be stuffed mutton with red currant jelly, roast stuffed pork with apple sauce, or roast beef and Yorkshire Pudding. I chose to stuff a chicken, as home-reared chicken was one of an options for people back then.
Process:
Ingredients 材料
 |
| Chop onions, apples, prunes, and parsley 玉ねぎ、りんご、プルーン、パセリを刻む |
 |
| Mix everything well すべての材料をよく混ぜる |
 |
| Done! できあがり |
Verdict:
I usually use sage and onion stuffing, but this was a nice change. It is definitely fruitier and sweeter. I think it will go well with pork.
クリスマスはお正月のようなもので、家族で過ごす大切な時期。イギリス政府としては、人々が愛する人やコミュニティのために戦っているのだと思い出させ、士気を上げるためにも、できることをしました。
例えば、1940年のクリスマスには、紅茶や砂糖、肉の配給量が増えました。1944年には、クリスマスボーナスとして、肉や料理用の油の配給量が増え、子供達へのチョコレートや砂糖菓子の配給量も増えました。
1942年からは、人々は配給用のクーポンを何ヶ月も前から貯めておくことを覚え、クリスマスに使いました。
食糧庁のブックレット『Christmas Catering in Wartime』にはクリスマスのメニューが提案されています。詰め物をしたマトンのレッドカラントソース添え、詰め物をした豚肉のアップルソース添え、ローストビーフとヨークシャープディングです。鶏はあまり市場には出回ってなかったようですが、家で飼っていた人は多かったので、そういった人たちはクリスマスには鶏を食べることができました。
さて、私は通常セージとオニオンの詰め物をするのですが、それに比べると、これはフルーティで少し甘いです。りんごを使うので、豚肉に合うのではないかと思います。今度は是非豚肉に詰めてみたいと思います。
Bibliography:
Brown, Mike, 2004, Christmas on the Home Front (The History Press)
The Ministry of Food, c.1941-1946, Christmas Catering in Wartime: Mr. Therm Makes a Few Suggestions
The Ministry of Food, 1944, Festive Fare (His Majesty’s Stationery Office, London)
The Ministry of Food, 1946, How Britain was Fed in War Time: Food Control 1939-1945 (His Majesty’s Stationery Office, London)
The Ministry of Food, 1951, The Urban Working-Class Household Diet 1940 to 1949: First Report of the National Food Survey Committee (His Majesty’s Stationery Office, London)
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