大象传媒

Robert Borland鈥檚 Recollections of World War 2 (part 5)

Rationing and Ways to Augment It
Rationing was not quite as severe in Rothesay as in the big cities. Although Rothesay was quite a large town, being on an island that had large farming and fishing communities meant that there was a little bit extra to be had.

The fishing fleet in Rothesay fished mainly in Loch Fyne for herring, thus reducing the risks of enemy U boats or ships attacking the boats. There was a kipper manufacturer in the town. This led to opportunities for getting small rejected fish and kippers by locals. There was a wee fellow with a barrow whose cries of 鈥淟och Fyne fresh-a-herrin鈥欌�� called the housewives out. He also came round with kippers.

Other fish were harder to come by from the fishing fleets as it was dangerous on the open seas but there were some opportunities. But you could pick mussels, whelks, scallops and clabbadoos on the beaches. There was trout, perch and roach in some of the streams and lochs. Flounders, mackerel and some other sea fish that could be caught at the beaches and piers.

There was fruits like brambles, wild raspberries and cob nuts when in season. Scrumping apples and nicking turnips from farmers was an autumn seasonal treat. Farmers grew turnips as winter feed for cattle and sheep. Vegetables were not too difficult to get. Many people grew their own and nettle soup was reasonable and nutritious.

There were hares and rabbits living on open land, especially the golf courses, and the owners of the land were very happy to get rid of these pests.

There was pheasant and partridge on the moors both for birds and eggs when in season. This was illegal of course, as they were on the Marquis of Bute鈥檚 property. You had to be careful where you went as some of the moors were used for rifle and gun practice by the army. There were occasionally unexploded shells!

Seagulls eggs, although salty, were wholesome enough.

Butter could be made from ordinary milk. The milk was very rich and my mother had a churn made and skimmed the cream off every day. We all took turns to churn the butter, usually once a week. The butter was delicious.

Chickens and hen鈥檚 eggs were hard to get but dried egg could be used to make omelettes and POM could be made edible by adding a little cheese or vegetables and fried and covered with HP brown sauce. Bubble and squeak was very popular.

Local butchers made their own dripping by boiling down suet and other fats and sold on a first come first served basis. I believe sausages were not on ration but there was a limited supply.

Bakers made potted hough from tough cuts of meat that would not have been used otherwise. Ribs and marrow bones were ideal for broths and were not rationed. Sheep鈥檚 heads were used and split to allow the brains out.

There was an abattoir in Rothesay and all the 鈥渓ights鈥� were taken by the butchers.
Things like tongue, liver, hearts and kidneys were not rationed but they were in short supply and it was a case of first come first served. I even seem to remember lungs were also used but I think for cats and dogs only.

When my mother bought our ration of meat, she usually got roast beef or a lamb joint. From this you had meat for two or three days and some roast dripping to dip in when hot or put on bread for tea when cold. Stale bread could be fried in dripping, fine for the skinny folk in those days who did not suffer from cholesterol and obesity as we do now.

My mother kept a stock pot in winter and the scraps of meat and vegetable pieces were put in. It was kept hot over the fire and used to make soups etc.

I seem to remember you could not get pork as it was all turned into bacon, which did not spoil easily because it was cured.

I had one other advantage, my uncle, my mother鈥檚 brother, was a butcher who failed the call up medical!

This didn鈥檛 mean that we could get anything that we wanted. People would be watching to see if my uncle would give my mother extra, so he had to be circumspect. But with meat you cannot be sure how much is bone and how much is flesh when a cow or a lamb is slaughtered, so there is a bit of leeway.

Having an uncle who was a butcher was handy for bartering with grocers and fishmongers for the little extras.

It was also handy for keeping bullies off my back. I was the smallest boy in my class and was known as "Sparrowlegs". The bullies mothers ensured I was left alone if they were registered in my uncles shop.

End of Part 5

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