1 pint vegetable stock (or water)
1 tablespoon flour
12 spring onions
A few French beans
½ pint peas
2 sprigs mint
6 small carrots
1lb. small new potatoes
Peel the onions and cut into pieces, using some of the green part as well. Scrub the carrots, peel the turnips,
and cut both into small pieces. Scrape the potatoes, put all into a saucepan with the margarine, and stir over heat
for five or 10 minutes, but do not brown. Add the flour, stirring it in well, then the stock, peas, beans and mint,
and cook until all the vegetables are tender.
Slice potatoes. Place in well-buttered dish, cover with sour milk. Add a layer of grated cheese or sliced hard- boiled egg, and a little more milk, then add a layer of cauliflower. Continue in this way until the dish is full, at intervals sprinkling in the celery salt and parsley. The top layer should be potatoes sprinkled with breadcrumbs. Bake in moderate oven until brown.
On this day in 1942 US President Franklin D. Roosevelt signed into law a bill that lowered the minimum draft age from 21 to 18.
1oz cooking fat
1 small cup each of diced carrots, peas, leeks, runner beans*
2ozs rolled oats
1 pint strong vegetable stock
*Frozen vegetables are suitable although not available in wartime.
Melt fat in a deep saucepan, add oats and fry until golden brown, add stock and boil gently. Add vegetables, cover closely and cook gently in oven for 1½- 2 hours, adding more stock if necessary and a little seasoning if liked.
½ oz dripping
12 oz mixed vegetables, diced
1½ pints water or stock
Salt and pepper
Method: Melt the dripping in a saucepan, add the vegetables and cook gently in the fat for at least 5 minutes. Add the liquid and simmer slowly for 25 minutes. Season the soup, then rub through a sieve to make a purée. Reheat and serve sprinkled with chopped parsley. Serves 4.
Woolton pie, at first known as Lord Woolton pie, was an variable dish of vegetables, created at the Savoy Hotel in London by its then Maitre Chef de Cuisine, Francis Latry. 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 nutritional 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 became Minister of Food in 1940.
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.
By all accounts it was not well recieved and was quickly forgotten after the end of the war.
Time for a revival?
1lb diced potatoes
1lb diced carrots
1lb diced swede
3 spring onions
1 teaspoon vegetable extract
1 tablespoon oatmeal
A little chopped parsleyCook
Method: Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool. Spoon into a pie dish, sprinkle with chopped parsley.
Cover with a crust of potatoes or wholemeal pastry. Bake in a moderate oven until golden brown. Serve hot with gravy.