The ‘Kitchen-Craft’ series from the 30s always had an eye on economy and filling, rather stodgy fayre – one programme was dedicated to pork pies, another to frying batter. Here a “countrywoman” demonstrates the old-fashioned way to bake a rabbit pie, padded out with bacon fat, with some top tips to nervous chefs (“use salt and pepper sufficiently, but carefully”).

For those who despair at Delia Smith’s ‘How to Cheat at Cooking’ (she, presumably, would have just defrosted a Fray Bentos), this is a pleasing reminder of traditional cookery values. (Alex Davidson)