In 1940-50s South-London there were few washing machines. The mother of Anthony Sargeant did not have one but she did have a cast-iron mangle such as this which was housed in the shed at the bottom of the garden. The shed was in fact a re-purposed corrugated iron from a WW2 Anderson bomb shelter. All laundry was done in a large heated copper boiler in the kitchen using a thick wooden pole to stir it around (the thick pole rather like a metre long broom handle also had another use – it was sometimes used to whack Tony when his Mother deemed him to have misbehaved). Heavily soiled pieces of laundry were additionally rubbed on a washing board at the large ceramic sink in the kitchen. After rinsing out the soapy water in the sink the wet laundry was carried up the garden and put through the the wooden rollers of the mangle to squeeze out as much water as possible. The washing was then pegged out along the clothes line which ran the length of the garden. This was not advisable if the wind was coming from the direction of the local gasworks which was less than half a mile away, because at certain stages of the manufacture of Town Gas the coking ovens door would be opened and the wind would carry sooty smuts across the neighbourhood.
Photographed in the conservatory of the Shropshire home of Anthony J Sargeant in 2010 these wonderful tulips spreadeagled and full blown in their vase were about to die – this was their last glorious flourish before the end to which we must all reconcile ourselves.
Very clean rope grown Scottish mussels make for a delicious meal. These were especially good mussels plump and tasty. Simply cooked by Anthony Sargeant in the classic Moules Mariniere fashion: first some finely chopped shallots sweated off in butter with just a little chopped hot chilli and garlic, then white wine added and brought to boil before adding the mussels for a few minutes in a covered pan until they open. Straining off the mussels leaves a delicious liquor behind which can have cream and parsley added before bringing to the boil and pouring over the dish of mussels.
Anthony Sargeant took this photograph of the lambs in the field next to his Shropshire home on Sunday 19th February 2017. The house is surrounded by pasture land for sheep and it is wonderful to see the arrival of new lambs. Spring is approaching and the days are getting longer and warmer as the month goes on.
This traditional haggis was bought by Anthony J Sargeant from Ludlow Food Centre in Shropshire and cooked for Burn’s Night on the 25th of January 2017. It is fair to say that it does not look that appetising here but sliced and served with onion gravy along with some mashed potatoes and swede does improve its appearance.
This is the third car owned by Anthony Sargeant with his first wife standing by the side. The photograph was taken on the drive outside 64 Wickham Chase, West Wickham, Kent, where Tony’s parents lived at the time. The Ford Popular was a reliable little car to which Tony fitted a tow bar so that […]
A delicious ‘comfort food’ dish cooked for supper on the 5th October 2016 by Anthony Sargeant (see page 74 of Food Aid Cookbook, edited by Delia Smith, for recipe. Served here with sweet panfried and roasted tomatoes (from the greenhouse) in rape seed oil and crushed potatoes.