This recipe was taken from “Food Facts from the Kitchen Front” a book of Wartime Recipes and Hints. The book had a foreward by Lord Woolton, the Minister of Food.
2-3 fleshy joints cooked rabbit
Also the broth in which they were cooked
Scraps of bacon if possible
8 oz self raising flour
2 oz chopped suet
water to mix Method:
Remove the meat from the joint and chop finely.
Sieve the flour into a basin, add a pinch of salt and the finely chopped suet, the the prepared meat with finely chopped bacon if available.Mix with a little water to make a stiff pasteand form into small dumplings with floured fingers. Boil these in the broth in which the rabbit was cooked, keeping the lid on the pan. Serve broth and dumplings together.
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.