EDINBURGH HOSPITALS - THE MENUS THEN AND NOW
1948
.. Breakfast: ****ridge or kippers
.. Lunch and dinner: mutton pie, creamed calves' heads or baked rabbit
with
cabbage, swede and mashed potato, followed by baked rice and melba sauce.
There was fish on Fridays out of respect for Catholic patients.
Nurses served the food and Sisters *****sed ****tion size depending on the
needs of the patient.
2008
.. Breakfast: cereal, toast or ****ridge
.. Lunch: chilli or curry.
.. Two-course supper: choices from omelettes, lasagne or various
casseroles
along with freshly made soups and a range of desserts.
Chefs prepare the food daily in professional, large-scale kitchens, using
locally sourced, fresh ingredients.
http://edinburghnews.scotsman.com/latestnews/Old-recipes-released-to-mark.4261858.jp
""You occasionally find old textbooks - they had a great fondness for
baked
fish and overcooked vegetables. One recipe I saw was boil the cabbage,
then
change the water and boil it again."
Double boiled cabbage with Creamed calves' heads? No thank you, I feel
quite
better now and am going home.
HL
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