Three Course Meal
Grandma nearly always served a three course meal in the evenings. Our evening meal at Grandma’s house was almost always called dinner – as it was the main meal of the day. If we were “just having tea tonight” it meant we were having a simple meal such as sandwiches, left overs or home made, premade Cornish pasties.
Our normal “dinners” were made up of three courses – soup, mains and dessert.
As I learn more of nutrition and herbalism I realise that generations past were actually much better at keeping us naturally healthy than the modern diet of the 2000’s.
Soup was a nutritious blend of bone broth and vegetables. My Grandma was very adept at canning and bottling. A way of preserving bone juice and vegetables by boiling and bottling in sterilized jars.
She would either freshly boil bones or use a jar of preserved bone broth. To that she would add freshly cut home or locally grown vegetables and herbs. Grandma frequently used nettles in her soup, one of the more nutritious vegetables/herbs on the planet.
The main meal was a much smaller serve than we have now (a difference between one course or three). It quite often consisted of meat and three veg but Grandma always made it delicious and nutritious. She really was a great cook. One of my favourites was a meal called devilled sausages. It consisted of sausages baked in a creamy home made tomato and onion sauce. There was usually mashed potatoes and a variety of greens to accompany it. The sausages were always pre-baked so that the fat content was quite small, one of the many tricks Gran had to make a simple meal healthy and nutritious.
There was almost always dessert. This was usually based with fruit. A simple dessert we often had was baked apples. Grandma would care the apples and stuff them with dried fruit and brown sugar. She would bake the apples in the wood stove and poor condensed milk on the apples for the last 5-10 minutes of cooking.
If we were having a simple “tea” the dessert might be a jam and cream sandwich. The jam and bread were always home or locally made and the cream came from healthy cows in the days before pasteurization and antibiotics in animals.
Baby calves were left with their mothers and there was always enough milk for the calves as well as humans. In those days the dairy farmer knew the cows by name. They came when they were called, were treated gently and were loved by their keepers.