Recipes/dishes no longer in fashion.

fancythat

I went with my mum to a cafe last week.
She likes meringue.
We had eton mess.

She would have liked to have seen meringues, topped with raspberries and cream.
I said we would have to be back in the 80s for that.

I love an Eton Mess and do it often for dessert when we have people over . It’s so easy .

I always used to ask the butcher for any bones after they'd butchered something and he used to give me a big bag of them. Now they're wrapped in the frozen section, labelled as "stock ingredients" and sold.

I guess it was people like me who made the butcher realise he could make money out of something he would normally throw away.

My mum used to make a mean lemon meringue pie using a tin of condensed milk for the filling. She would add the rind and juice of one lemon and two egg yolks to this with tow egg whites for the meringue.

She also made Queen's Pudding and Poor Knights pudding. The latter were jam sandwiches, fried and served with cream or evap.

We lived for a time at the back of Kensington Square and I used to shop in Harrods' food department where I would buy scrag end of neck of lamb for a stew. I figured that this meat would come from the same carcass as best end etc and I was right. It was excellent quality.

I also used to buy venison for making casseroles. There was a butchers in Soho where I could get it and it was cheaper than similar cuts of beef.

I think that a lot of venison now finds its way into Europe rather than onto the English market, which is a shame.

Greyduster

Another meat that used to be a ‘more month left than money’ was beef short ribs. The butcher practically used to give them away, and braised in a good rich stock they were - are - delicious. Now that they have become ‘gentrified’ a kilo will cost me upwards of eleven or twelve pounds, if I buy them at our meat and fish market; more from a good butcher if you can find one!

Love beef short ribs or Jacobs ladder as our butcher calls them. Slow cooked until the meat falls of the bone - yum!
I also love a cobbler - both the savory version with beef and gravy or a sweet version with stewed fruit at the bottom.
Desserts that seem to have disappeared off menus these days lemon meringue pie and a proper knickerbocker glory !

Every now and then a few of us threaten to do a 60s dinner. Prawn cocktail, steak and Black Forest gateau.

foxie48

Steak Diane
Melon with a glace cherry on top
Chicken noodle soup
Blanquette of veal

I love calves liver especially when it accompanied by lots of buttery mashed potatoes, fried onions, lightly steamed cabbage and a really good gravy.

Calf liver is one of my all time favourites, it’s so delicious when cooked properly.

Judy54

Tripe and onions Ugh! and Liver in any form. No thank you do not want to return to that type of food ever!

We are having lambs liver, lambs kidneys, bacon and onions for tea tonight, simmering away in the slow cooker.

Yummy!

Another meat that used to be a ‘more month left than money’ was beef short ribs. The butcher practically used to give them away, and braised in a good rich stock they were - are - delicious. Now that they have become ‘gentrified’ a kilo will cost me upwards of eleven or twelve pounds, if I buy them at our meat and fish market; more from a good butcher if you can find one!

Meats that used to be a cheap meal - belly of pork, breast of lamb, lamb shank - are now expensive, probably due to being ‘chefified’ ferry23 😀.

Proper trifle the way my mum made it. Nothing like some of the trifle sold in supermarkets that are tasteless.

Steak Diane
Melon with a glace cherry on top
Chicken noodle soup
Blanquette of veal

I love calves liver especially when it accompanied by lots of buttery mashed potatoes, fried onions, lightly steamed cabbage and a really good gravy.

The sweet trolley!

Perhaps what disregarded dishes need is a jollied-up name. Look what happened to boring old macaroni and cheese when it became mac'n'cheese - you can't move without falling over it.

SparklyGrandma
I remember Queen of Puddings. My grandmother used to make it with lemon, egg yolks, fresh breadcrumbs topped with raspberry jam and sweetened, beaten egg white on the top which formed a meringue when it was all cooked.

I have tried to make it myself but it never turns out as well as I remember it when DG made it.

Tripe and onions Ugh! and Liver in any form. No thank you do not want to return to that type of food ever!

I would love a real chicken Maryland like we used to have in the 50s/60s.
It is possible I would be disappointed but would love the chance.

Marks do a great frozen Black Forrest Gateau.

Blackberries are gorgeous here in atm, made blackberry and apple crumble 2 weeks ago.

Anyone remember Queen of Puddings?

GrannyGravy13

Black Forest Gateaux, a well made juicy one is just so delicious.

Ooo yes. My favourite.

My mum used to make hock and dough. That used to nice and tasty.

You can still get Babycham at Christmas, I always get some as I still love a brandy and Babycham - a seventies favourite even now.

My grandma used to make a dessert called Spanish cream, I’ve never seen that since I was a little girl. In the early days of pizza restaurants in the UK I also remember a common order was half a pizza, with a jacket potato and coleslaw, which I haven’t seen as an option for about thirty years either.

Cheese and pineapple
Snowball
babycham
Lemon meringue pie
Anything with offal

Fruit juice as a starter.
Melba toast (with pate)

Samphire used to be something we gathered off the beach, soaked it to get it clean in a tin bath, boiled it within an inch of its life, then bottled it in malt vinegar. To be eaten with cold meats.

Now it’s an expensive delicacy, that you eat as a posh vegetable.

We still have beef olives here in Scotland - most of the supermarkets sell them. You can even get ones with haggis in them, which are absolutely delicious. I've also had pork olives, which were filled with a sage and onion sausagement stuffing and they were very good too.

Suet pudding with roast. Steamed in a sock of course.

Pretty much everything that's been mentioned is making my mouth water.

I would guess many of us of a "certain age" cook what our Mother and Grandmother cooked. It really annoys me when something comes back into fashion and gets all chefified (new word?) the price shoots up.

Oxtail was really expensive last winter. Gurnard, an ugly and much underused fish which I love and could sometimes get in our local fishmonger for very little money is now almost a luxury fish.