Monday, February 11, 2008

Mock over New York, Mock over Lunndon

Hugh Lunn's sentimental walk down language lane, Lost for Words, recalls how in the decade or so after WWII, cash-strapped Australians were forced to eat:
  • Mock crab: cheese, Worcestershire sauce, mustard and tomato sauce mixed into a sandwich paste;
  • Mock chicken: minced tripe with herbs in a white sauce, popped into vol-au-vents [Even I, as a child of the 1970s, remember these mock shockers];
  • Mock duck: rump or bladebone steak rolled in a mixture of breadcrumbs, then baked [why the hell you wouldn't just throw the steak on the barbie for an altogether more agreeable result is anyone's guess];
  • Mock goose: Alternate layers of lamb's fry and potato and onions, baked.
There were, Lunn recalls, even mock meal recipes for the times families could not afford the cheapest of offal:
  • Mock brains: rissoles made from leftover porridge, beaten egg and onion;
  • Mock tripe: onions and butter boiled in milk and thickened with flour [I'm sure this mock version would taste and smell better than the original].
Mock desserts, writes Lunn, included:
  • Mock maple syrup: honey, golden syrup, cinnamon, lemon essence [doesn't sound tooooo bad];
  • Mock cream: milk, cornflour, butter, sugar;
  • Mock ginger: vegetable marrow, sugar, ginger powder, lemons;
  • Mock rasbperry jam: tomatoes, sugar, raspberry essence, lemon juice, orrisroot powder (from the root of an iris) and cochineal;
  • Mock pears: sweetened, boiled choko [yuck!].
Unlike with mock Tudor, at least there was an economic imperative to the mock tucker. And if worse came to worst, you could always throw it up.


Blogger hazelblackberry said...

What makes the carrot chunks in mock vomit?

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