I remember meat being made more of.
Meals like stovies for Winter lunches made from the left over gravies and scraps from the previous night's dinner.
Stock made from bones and carcasses, and doughballs to make a tasty way to bulk out a stew that wasn't enough for everyone on it's own.
Long low cooking of tougher cheaper cuts too. Bits like hough pressure cooked til it was falling apart and then shredded, seasoned with pepper and packed into little ramekins with the meat jelly poured over it and left to set. Served with fresh bread, toasted, and butter. Tasty, filling, cheap and nutritious.
Meat loaf made in the stone tube thingie, minced pork and shoulder steak mixed together and baked slow.
My Grandpa loved singed sheeps heid :rolleyes; He sat eating the brains with a horn spoon. I still hate the smell of burning wool.
Haggis made from the lights and stuffed into the pluck.
Cullen skink made from the fish heads. My brother worked the salmon netting on the Tay when he was a University and there were a lot of fish those years. Lot of meat on a salmon head. "Good food, don't waste it" was the adage.
I think they used every bit of the beast in the past.
I suppose we still do, but it's mechanically recovered meat.......paste and scrapings really.
I remember meals being seasonal too. Veal in early summer, mutton in winter. Pork and goose and duck at Christmas, steak pie at the New Year. Chicken was expensive while goose and duck usually came courtesy of a good shot.
I don't remember meals being made in minutes, or bought ready made. The only fast food was the chip shop
and that was more a town thing.
I remember soups, and puddings, breads and fruits. Most meals were at least two courses, and folks took time to eat. Didn't guzzle glazed to the tv. Every meal was best shared and appreciated. Even very simple, plain fayre.
Different generations maybe.
cheers,
Toddy
