CH food
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- GE (Great Erasmus)
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Re: CH food
Getting back to the Sunday tea cake, for me this is inextricably bound up with the chore of cleaning and polishing the fish knives and forks. I think this was a sunday pm job in 3's and the cake must have been sitting around in the kitchen when it was my turn to clean the cutlery.
3.8 65-72
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- GE (Great Erasmus)
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Re: CH food
What did we use for the fish knives etc? I have a sort of sensory memory of a pink gritty paste with a distinctively repulsive smell, which could linger into the Friday fish if it wasn't "taken off" properly. But mercifully it's separate from the cake.
Mary Bowden (Gaskell)
5.10, 3.6: 64-71
5.10, 3.6: 64-71
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- Button Grecian
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Re: CH food
Dear, dear Mary!
I have posted before in horrified memory of the fish knives and forks! Here is an approximation -
The fish knives and forks lives in a grubby stained metal box in the House Kitchen. They were made from a dull slightly bendy metal which thoroughly absorbed the rich aromas of every particle of Baked/Cheese Fish. They smelled absolutely horrible. If one were On Hallwork on a Friday, the opening of the fish cutlery tin was a sickening experience; as the cumulative smell of the cutlery which had brewed in the tin broke forth with a fishy vengeance!
The Pink Paste memory is absolutely accurate. Weird stuff. Lingered on the fingers for hours. But then, so did Bluebell and Gumption.
I have posted before in horrified memory of the fish knives and forks! Here is an approximation -
The fish knives and forks lives in a grubby stained metal box in the House Kitchen. They were made from a dull slightly bendy metal which thoroughly absorbed the rich aromas of every particle of Baked/Cheese Fish. They smelled absolutely horrible. If one were On Hallwork on a Friday, the opening of the fish cutlery tin was a sickening experience; as the cumulative smell of the cutlery which had brewed in the tin broke forth with a fishy vengeance!
The Pink Paste memory is absolutely accurate. Weird stuff. Lingered on the fingers for hours. But then, so did Bluebell and Gumption.
"Baldrick, you wouldn't recognise a cunning plan if it painted itself purple, and danced naked on top of a harpsichord singing "Cunning plans are here again.""
- icomefromalanddownunder
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Re: CH food
Angela Woodford wrote:Dear, dear Mary!
I have posted before in horrified memory of the fish knives and forks! Here is an approximation -
The fish knives and forks lives in a grubby stained metal box in the House Kitchen. They were made from a dull slightly bendy metal which thoroughly absorbed the rich aromas of every particle of Baked/Cheese Fish. They smelled absolutely horrible. If one were On Hallwork on a Friday, the opening of the fish cutlery tin was a sickening experience; as the cumulative smell of the cutlery which had brewed in the tin broke forth with a fishy vengeance!
Oh dear, I hope that Sir Colin's sister isn't reading this In my memory they are EPNS, and the gritty pink stuff is silver polish.
The Pink Paste memory is absolutely accurate. Weird stuff. Lingered on the fingers for hours. But then, so did Bluebell and Gumption.
Re: CH food
The fish-fingers were the best of the school fish, weren't they? Fishcakes, boiled fish, pilchards.... yuk!
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- Button Grecian
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Re: CH food
I don't have happy recollections of Saturday morning breakfast fish fingers.
Baked to a state of melded solidity from the very cheapest grey minced fish scrapings-and-remnants, they were guaranteed to induce severe indigestion for me after about a quarter of an hour after ingestion. There were often a lot of leftovers.
it was a fiendish idea to challenge Alex Thrift , who liked the fish fingers, to a how-many-can-you-eat challenge.
Alex, I remember that you managed thirty-six before the hammer fell.
I actually liked the Cheese Fish!
Baked to a state of melded solidity from the very cheapest grey minced fish scrapings-and-remnants, they were guaranteed to induce severe indigestion for me after about a quarter of an hour after ingestion. There were often a lot of leftovers.
it was a fiendish idea to challenge Alex Thrift , who liked the fish fingers, to a how-many-can-you-eat challenge.
Alex, I remember that you managed thirty-six before the hammer fell.
I actually liked the Cheese Fish!
"Baldrick, you wouldn't recognise a cunning plan if it painted itself purple, and danced naked on top of a harpsichord singing "Cunning plans are here again.""
Re: CH food
I don't remember having fish fingers at all at Hertford - that's not to say we didn't have them. I DO remember fish fingers for breakfast at Horsham though - fish fingers sandwiches yum yum!Angela Woodford wrote:I don't have happy recollections of Saturday morning breakfast fish fingers.
2's 1981-1985 2:12 BaB 1985-1988 BaB 41
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- Button Grecian
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Re: CH food
I remember the "fish" fingers - the only near-palatable way to eat them was smothered in brown sauce...
Hertford - 5s/2s - 63-70
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- J.R.
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Re: CH food
At Horsham, I used to find that the Cheese and Potato pie, sometimes serverd at tea-time was greatly improved with a great big dollop of strawberry jam on top.
I still occasionally enjoy this treat today.
I still occasionally enjoy this treat today.
John Rutley. Prep B & Coleridge B. 1958-1963.
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Re: CH food
icomefromalanddownunder wrote:Oh dear, I hope that Sir Colin's sister isn't reading this In my memory they are EPNS, and the gritty pink stuff is silver polish.[/color
Did you, by any chance, get out of having to clean the fish knives and forks, Caroline?
Just asking!
"Baldrick, you wouldn't recognise a cunning plan if it painted itself purple, and danced naked on top of a harpsichord singing "Cunning plans are here again.""
Re: CH food
J.R. wrote:At Horsham, I used to find that the Cheese and Potato pie, sometimes serverd at tea-time was greatly improved with a great big dollop of strawberry jam on top.
I still occasionally enjoy this treat today.
Anyone else remember not bothering with a knife when spreading butter on toast and just using the block to spread it
2's 1981-1985 2:12 BaB 1985-1988 BaB 41
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Re: CH food
Vonny: we had those tiny pats of marge so any spreading had to be with a knife.Vonny wrote:J.R. wrote:At Horsham, I used to find that the Cheese and Potato pie, sometimes serverd at tea-time was greatly improved with a great big dollop of strawberry jam on top.
I still occasionally enjoy this treat today.
Anyone else remember not bothering with a knife when spreading butter on toast and just using the block to spread it
I don't remember JR's Cheese & Potato pie (sounds too good to be real) but I did enjoy some marmalade in my sausage. Made it seem edible and overcame the fat in which it was dripping.
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Re: CH food
We've said before on this Forum that the sharpness of the marmalade spread on double-fried greasy fried bread made it absolutely scrummy....Frances has even said that she or her husband have managed to recreate it. Wish I could!
Kerren Simmonds
5's and 2's Hertford, 1957-1966
5's and 2's Hertford, 1957-1966
- englishangel
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Re: CH food
I think you have to deep fry the bread Kerren.
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- Button Grecian
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Re: CH food
deep-frying isn't enough, Mary - it needs the added taste from the sausage or bacon fat .... I have never had marmalade on fried bread since I left CH, but I can still taste it ...
Hertford - 5s/2s - 63-70
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