The Minister of Food who was really the heart of the rationing program was Frederick Marquis, Lord Woolton. A prominent businessman who entered government as a political novice when the war began, Woolton took his responsibility as a charge not simply to ensure that Britain survived the war, but as a mission to use the opportunity to improve public health, particularly among the lower classes. He was a refreshing example of a political figure who eschewed personal power and political strife in favor of the betterment of his society.
The head chef of the Savoy Hotel created a wartime dish which they named Woolton Pie after the Minister of Food, and which has become an excellent example of the whole rationing program in microcosm.
Woolton Pie (makes 1 pie): ½ lb potatoes, scrubbed but not peeled and cut into chunks ½ lb carrots, washed and sliced ½ lb cauliflower, broken into chunks ½ lb swedes (rutabagas), peeled and cut into chunks 3-4 green onions (we used a quarter leek, both white and green), sliced 1 tsp vegetable extract 1 tsp oatmeal *
Preheat oven to 350. Add all vegetables to a saucepan and just cover with water. Simmer until tender, approximately 10-15 minutes. Drain, reserving liquid. Put vegetables in a pie plate and add half the reserved liquid. Cover with a pastry or potato crust and bake until crust is golden brown.
Use the remaining liquid to make a gravy for serving:in a saucepan, bring liquid to a boil; in a separate cup, mix about 2 T flour with ½ c water and slowly add mixture to boiling liquid whisking constantly. Season liberally with salt and pepper.I don’t know what vegetable extract is, but I’m assuming something similar to bouillon cubes. We didn’t have those, so I just used turkey stock instead of water to cook the vegetables. ** This is supposed to thicken the liquid into a gravy. It doesn’t.
Day 5 Menu:
Breakfast: Oatmeal with raisins, tea Lunch: Beans with Bacon, Skillet Biscuits Tea: Bread Pudding, tea Dinner: Woolton Pie, ale
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