>From the LEAMINGTON ELDERS
----------------------
We lived in the country during the war. And during this
period we raised pigs and when they were killed the food
ministry took half off the animal. When the pig was killed
nothing was wasted blood was used for making black
puddings fat was rendered down to make lard which when the
herb rosemary was mixed with it not only tased and smelt
very nice but also helped it to stop going rancid. The
sides of bacon were rubbed down with salt then wrapped in
muslin hung from a hook in the kitchen where when you
fancied some rashers of bacon you would roll back the
muslin and hack a slice or two off. The smaller pieces of
fat and scraps of meat would be rendered down to make
scratchings.
Gordon.
Eggs were rationed during the war so lots of people kept
chickens in their back yards. We kept little bantam hens.
Their eggs were very small but very tasty.
They were fed with scraps from the kitchen mixed with bran,
and when they stopped laying we killed them and ate them.
They were usually quite tough so we usually boiled them up
with vegetables growm in an allotment.
Lots of people kept rabbits for food because meat was
rationed.
Anne.
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