although no false ingredients were
used, a good deal of extra
seasoning, in the form of tomato
purée or wine and vegetables, was
added to make up for lack of
flavour which should have been
supplied by meat or stock or butter.
Because in those days poor
quality and lack of ingredients
necessitated the use of devious
means to achieve the right results,
and also because during the last
few years I have had opportunities
of learning a good deal more than I
knew at the time about different
methods of cooking, I have been
able to simplify the instructions for