Location: Wolverhampton
Era: 1940 onwards
“The epitome of posh food was prawn cocktail, followed by steak with Black Forrest Gateaux for dessert. I don’t think we ever did buy steak. The meat we bought was always from the same butcher – Mr Hollingsworth. We’d always have some sort of roast on the Sunday and so on Monday we would always have rissoles, made using my mothers mincing machine.”
Vivien Small
Ingredients
- Cooked leftover meat from the day before – Beef/Lamb/Chicken
- 1 small onion
- 500g Mashed Potato
- Chopped Parsley
- Salt & Pepper
- Breadcrumbs