Meat and Two Veg

Location: Wolverhampton
Era: 1960



“We lived in a 1930’s semi detached house to start with, and in 1963 moved to an ex-council end terrace. Most of the time we lived in the back room – the front room was kept for best. My Dad provided most of the food for the house – he’d grow his own vegetables, had two allotments and two greenhouses and chickens at the bottom of the garden. We had homecooked meals with meat and a couple of vegetables – whatever was available at the right price. For special occasions we would have chicken or salmon. The salmon was tinned and served with salad, usually reserved for Sunday tea. Sunday dinner was an occasion. We lived predominantly in the veranda, which was the kitchen and was over an open drain with a gas cooker – it wouldn’t be allowed by today’s standards. The table wasn’t big enough for us all to sit around so we’d do it in shifts, next to the coal fire. It was quite cold in the winter.” 
John Gibson

Ingredients

  • Meat of your choice – boiled ham, roast chicken, roast beef, sausages, pork chops, lamb chops
  • Vegetables of your choice – potatoes, peas, beans, carrots, broccoli, sprouts, kale, sweetcorn
  • Gravy – plain flour, meat juices, water


Method

Cook your meat however you choose and be sure to collect the meat juices in the pan or grill.

Cook your vegetables, saving some of the vegetable liquid for the gravy.

Use some flour to soak up the meat juices in the bottom of the pan.

Pour some boiling water into the floured meat pan and really scrape the bottom of the pan to get any meat bits or flavour.

Heat the flour/meat juice mixture over the stove until it thickens – add salt and pepper if needed.

Serve your meat and veg smothered in gravy with slabs of bread and butter on the table to mop up all the lovely leftover juices.

If you have bread and gravy leftover at the end you could make a penny dip by putting the bread on your plate and then pour the gravy over so that it sinks in – then enjoy. Bostin.

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