Pie Floater

Описание

Исходное описание на английском языке. Русский перевод ещё не добавлен.

A pie floater is a meat pie usually submerged upside down in green pea soup. It is believed that the origins of the dish lie in traditional English dishes of pea soup with eel and suet dumplings (dumplings in soups were known as floaters ). The usual accompaniments to a pie floater include tomato sauce or mint sauce, Worcestershire sauce, or malt vinegar. Pie floater has an impressive history that can be traced back over 130 years. It was invented in Port Pirie, South Australia, in the 1890s by a bakery operator named Ern "Shorty" Bradley. The floaters became popular at many pie carts operating in Adelaide in the late 19th and early 20th centuries, with 13 carts in the city. Although the last pie cart closed in 2010, floaters are still present in numerous bakeries, available to everyone who wants a late-evening meal. The dish's popularity is evident in its recognition as a South Australian Heritage Icon by the National Trust of Australia in 2003.