1950s Recipes: Meat Dishes

Before the rationing of meat was lifted in 1954, you were never sure about the type, cut or quality of meat you might get. Because of this, cooking stews was an effective way of making a little meat go a long way.

Have you tried these recipes?


Beef Stew Recipe

  • 1 lb stewing steak
  • 1 onion
  • 1 large carrot
  • 1 turnip
  • 4 good-sized potatoes
  • Salt and pepper
  • A little hot water

Beef stew with plenty of vegetables is a nourishing dinner for the children. Cut the steak into pieces and brown in a pan in which a little dripping has been melted. Cut into slices the onion, carrot, and turnip. Arrange veg on top of meat; sprinkled with salt and pepper, then add the sliced potatoes until the pan is full. Add a little hot water and simmer slowly for two hours.


Bacon & Bananas

While they seem a bit ‘quirky’ today, savoury recipes containing bananas represented adventure and exotic, far-off places in a post-war world. If combining bananas with bacon and peanut butter in sandwiches was good enough for Elvis Presley, then bacon with bananas was surely good enough for the rest of us.


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