The Meals in Establishments Order (1948)

Food rationing and other food-related orders remained in force in Britain for many years after World War II. On this day in 1948, the high-class Piccadilly restaurant Oddenino’s provided the following menu, in full compliance with the law.

BRASSERIE

ODDENINO’S

Is the Centre of the World

The Meals in Establishments order 1946

IN ACCORDANCE WITH THE MINISTRY OF

FOOD INSTRUCTIONS, NOT MORE THAN THREE

COURSES MAY BE SERVED TO A PERSON AT

A MEAL

Bread when supplied at or in connection with any Main

Meal shall be one course save that where Bread is so

supplied with Cheese or as an integral part of a dish

containing other Food this shall be one course only.

Luncheon served in Brasserie 5/-                       No House Charge

Dinner served in Brasserie  5/-               House Charge 1/6

Sparkling White Wine Cup  25/-

Flagon of Red Wine  14/6, half 7/6

Flagon of White Wine  14/6, half 7/6

DEJEUNER 5/-	DINER 5/-
Hors d’Oeuvre Variés	Hors d’Oeuvre Variés
Nouilles Bolognaise	Nouilles Bolognaise
Potage Jubilee  Consommé en Gelée	Consommé Printanièr
-	Crême Chiffonade       Consommé en Gelée
Omlette Paysanne	-
Filet de Flétan Mornay	Omelette Savoyarde
Suprême de Sole Meunière	Filet de Colin d’Antin
Contrefilet Rôti	Turbot braise Miramar
Jambon etuve Florentine	Saumon Froid Mayonnaise
Buffet Froid – Salade	Oie Sauvage Rotie à l’Anglaise
Saucisses, Champignons Grillés	Suprême de Gibier Maltaise
Légumes de Saison	Pommes Persillées
Pommes Persillées, Vapeur	Légumes de Saison
-----------------
Hors d’Oeuvre Variés   2/-
Potage Jubilée           Consommé Chaud ou en Gelée    1/-
Omlette Paysanne, Pommes, Légumes,  4/-
Jambon etuve Florentine, Pommes, Legumes   4/6
Suprême de Gibier Maltaise, Pommes, Legumes  4/6
Entremets du Jour  2/-
Thursday, 20th May, 1948

Meanwhile, as the well-to-do dined out on their Frenchified goose and salmon, the ordinary folk were cooking and eating according to the advice provided by the Ministry of Food in their weekly Food Facts leaflets. Here are a couple of recipes for supper dishes from leaflet number 430, published in September 1948:

Potato Devils.

Mix together1 level dessertspoon each curry powder and flour, pinch dry mustard, pepper (cayenne if possible) and salt to taste. Cut potatoes into quarter-inch slices and dip in the flour mixture. Melt a little fat in a pan, and fry potatoes on both sides till golden brown. (Curry powder can be omitted from the flour mixture, and potatoes served with a sprinkling of Worcester sauce.

Macaroni Suey.

2 oz. macaroni, 1 large onion, finely sliced: 1 apple, chopped: 1 oz. dripping: 2 teacups finely shredded cabbage: 3-4 oz. cooked chopped macaroni: salt and pepper to taste.

Cook macaroni in boiling salted water until tender, and drain. Fry onion and apple in dripping till soft. Add macaroni, cabbage, and meat. Heat through, season to taste, sere very hot.

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