The texture from not steaming but baking instead was firmer and just looked "right", compared to the soggy faux-meat version I made for myself. Out of the oven, I rolled the result into balls, flattened them, dipped them in a little beaten egg then shallow fried them.
When they were golden, I took them out and drained them on kitchen roll. I'd imagine that, during the 1940s, people would've left this sort of thing on racks and collected the run-off fat, perhaps even keeping them in a low oven for half an hour to extract as much as was going to fall out. Gravy hides a multitude of such non-sins.
And now the results go into the fridge, for me to reheat tomorrow for CJBS to pass a verdict. I think they'll be fine. Meanwhile, I'll keep the browned breadcrumb remains and the fat from shallow frying (it was the fat I cooked the sausages in earlier, so it was already flavoursome, as these things go) for use tomorrow and look for a recipe that will use both.
And the rationing experiment doesn't even begin until 2 Janaury!
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