{"id":47409,"date":"2019-04-22T02:00:09","date_gmt":"2019-04-22T06:00:09","guid":{"rendered":"https:\/\/quotulatiousness.ca\/blog\/?p=47409"},"modified":"2019-06-19T08:51:21","modified_gmt":"2019-06-19T12:51:21","slug":"british-ration-week-episode-5-woolton-pie","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2019\/04\/22\/british-ration-week-episode-5-woolton-pie\/","title":{"rendered":"British Ration Week Episode 5: Woolton Pie"},"content":{"rendered":"<p align=\"center\"><iframe loading=\"lazy\" width=\"853\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/4-6aZD-VpDE\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<blockquote><p><strong>InRangeTV<\/strong><br \/>\n<strong>Published on 24 Jan 2018<\/strong><\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Woolton Pie (makes 1 pie):<br \/>\n\u00bd lb potatoes, scrubbed but not peeled and cut into chunks<br \/>\n\u00bd lb carrots, washed and sliced<br \/>\n\u00bd lb cauliflower, broken into chunks<br \/>\n\u00bd lb swedes (rutabagas), peeled and cut into chunks<br \/>\n3-4 green onions (we used a quarter leek, both white and green), sliced<br \/>\n1 tsp vegetable extract*<br \/>\n1 tsp oatmeal **<\/p>\n<p>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.  <\/p>\n<p>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 \u00bd c water and slowly add mixture to boiling liquid whisking constantly. Season liberally with salt and pepper. <\/p>\n<p>* I don\u2019t know what vegetable extract is, but I\u2019m assuming something similar to bouillon cubes. We didn\u2019t have those, so I just used turkey stock instead of water to cook the vegetables.<br \/>\n** This is supposed to thicken the liquid into a gravy. It doesn\u2019t. <\/p>\n<p>Day 5 Menu:<\/p>\n<p>Breakfast: Oatmeal with raisins, tea<br \/>\nLunch: Beans with Bacon, Skillet Biscuits<br \/>\nTea: Bread Pudding, tea<br \/>\nDinner: Woolton Pie, ale<\/p>\n<p>InRange is entirely viewer supported:<br \/>\n<a href=\"https:\/\/www.patreon.com\/InRangeTV\" rel=\"noopener\" target=\"_blank\">https:\/\/www.patreon.com\/InRangeTV<\/a><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>InRangeTV Published on 24 Jan 2018 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":35193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4,74,7,230],"tags":[1276,89],"class_list":["post-47409","post","type-post","status-publish","format-standard","hentry","category-britain","category-food","category-history","category-ww2","tag-cooking","tag-rationing"],"jetpack_featured_media_url":"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2016\/06\/favicon.png","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-ckF","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/47409","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=47409"}],"version-history":[{"count":1,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/47409\/revisions"}],"predecessor-version":[{"id":47410,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/47409\/revisions\/47410"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media\/35193"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=47409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=47409"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=47409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}