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Woolton pie
Woolton pie, at first known as Lord Woolton pie,〔"Lord Woolton Pie: The official recipe", ''The Times'', London, 26 April 1941, p. 2.〕 was an adaptable inexpensive dish of vegetables, widely served in Britain in the Second World War when rationing and shortages made other dishes hard to prepare. It was created at the Savoy Hotel in London by its then Maitre Chef de Cuisine, Francis Latry.〔"Woolton pie creator dies", ''The Times'', London, 17 August 1966, p. 1.〕 It was one of a number of recipes commended to the British public by the Ministry of Food during the Second World War to enable a nutritious diet to be maintained despite shortages and rationing of many types of food, especially meat. It was named after Frederick Marquis, 1st Lord Woolton (1883–1964), who popularized the recipe after he became Minister of Food in 1940.
==Recipe==
The recipe involved dicing and cooking potatoes (or parsnips), cauliflower, swede, carrots and, possibly, turnip. Rolled oats and chopped spring onions were added to the thickened vegetable water which was poured over the vegetables themselves. The dish was topped with potato pastry and grated cheese and served with vegetable gravy. The recipe could be adapted to reflect the availability and seasonality of ingredients.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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