Steamed roly poly

Thinking about when I was at school and how I wasn’t able to learn German as I wanted, led me to other thoughts, and one such thought was about school dinners which I generally liked. I have my mother-in-law’s school kitchen cookery book – she was in charge of the kitchen at a junior school in Surrey in the 1950’s and 60’s. We never had this, but it is such a typical school dinner, and although I’m not sure I would enjoy it now, I am sure I would have welcomed it after a morning of Maths or galloping round the hockey pitch on a freezing cold day!

Streamed roly poly

(enough for 100 portions!)

  • suet pastry (8 lbs flour, 4 lbs suet, baking powder, salt, water)
  • 16 lbs minced beef or 16 lbs minced raw bacon (or a combination weighing 16 lbs)
  • 2 lbs minced onion
  • sage
  1. mix the meat, seasoning, onion and sage
  2. divide the pastry into 12 and roll each out into an oblong
  3. spread the meat over the pastry, damp the edges and roll up
  4. steam for 2½ hours

I guess after that which no doubt would be served with carrots, cabbage and potatoes or some such, even us hungry girls would want something lighter, maybe this:

Swedish Fruit Charlotte

  • 20 lbs cooking apples, peeled and cored,  or 20 lbs gooseberries, topped and tailed
  • 4-6 lbs sugar
  • 4 tins evaporated milk, refrigerated over night
  • 3 pts lemon jelly, made up and cooled till almost set
  • 16 oz cornflakes
  • ½ lb margarine
  • 1 lb demerara sugar
  1.  stew the fruit with or without a little water and the sugar, allow to cool
  2. beat the jelly and the milk very well and pour over the fruit, allow to set
  3. melt the margarine and demerara, add the cornflakes and spread over the cream

This sounds dreadfully sweet, a quarter of the weight of the fruit in sugar? Then another pound of sugar on top? In the actual recipe the jelly is sweetened too!

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