Question: One type of shop that sells butter pies had how many shops in the UK in the 1930s?

full_context: Document 1: Machh bhaja: In West Bengal, Tripura, Orissa, Assam and Bangladesh (greater Bengal), fried fish or Māchh bhājā is a common delicacy eaten as a snack or fritter to go with a meal. Riverine fish like "bhetki", "topshey", "aarh" and "pābdā" (Ompok pābdā), and anadromous fish such as hilsa are commonly fried in Bengali cuisine, Oriya cuisine and Assamese cuisine. The oil used to fry the fish may often be used as a dip. Fried fish roe (e.g. of hilsa) are also often eaten this way. The fish is often deep fried such that fish bones become crispy and edible, as is the case with small fish like "Maurala" (Opio cephalus).
Document 2: Japanese cuisine: Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The traditional cuisine of Japan (和食 , washoku ) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Dishes inspired by foreign food—in particular Chinese food like ramen, fried dumplings, and gyōza—as well as foods like spaghetti, curry, and hamburgers have become adopted with variants for Japanese tastes and ingredients. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu became common. Japanese cuisine, particularly sushi, has become popular throughout the world. In 2011, Japan overtook France in number of Michelin-starred restaurants and has maintained the title since.
Document 3: Clam pie: A clam pie is a savory meat pie prepared using clams as a primary ingredient, and it is a part of the cuisine of New England. It is also prepared as a type of pizza pie. White clam pie is a pizza variety that originated in New Haven, Connecticut.
Document 4: Bean pie: A bean pie is a sweet custard pie whose filling consists of mashed beans, usually navy bean, sugar, eggs, milk, butter, and spices. Common spices and flavorings include vanilla, cinnamon and nutmeg. Variations can include cloves and ginger.
Document 5: Fish and chips: Fish and chips is a hot dish of English origin consisting of fried battered fish and hot potato chips. It is a common take-away food and an early example of culinary fusion. Fish and chips first appeared in the 1860s; by 1910 there were more than 25,000 fish and chip shops across the UK, and by the 1930s there were over 35,000.
Document 6: List of pies, tarts and flans: This is a list of pies, tarts and flans. A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savory ingredients. A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. Flan, in Britain, is an open pastry or sponge case containing a sweet or savory filling. A typical flan of this sort is round, with shortcrust pastry.
Document 7: Potato doughnut: The potato doughnut, sometimes called a Spudnut, is a doughnut, typically sweet, made with either mashed potatoes or potato starch instead of flour, the most common ingredient used for doughnut dough. Potato doughnuts were introduced in the mid-1900s, and a recipe was published in 1938. Potato doughnuts tend to be lighter than flour doughnuts, and are prepared in a similar method to other doughnuts. A chain of Spudnut Shops was established across the United States in the 1950s before declining to a few dozen more recently. Fried ube dough is also eaten in East Asia. Much like flour doughnuts, potato doughnuts are often accompanied with coffee.
Document 8: Chicken and mushroom pie: Chicken and mushroom pie is a common British pie, ranked as one of the most popular types of savoury pie in Great Britain and often served in fish and chips restaurants.
Document 9: Butter pie: A butter pie is a traditional savoury pie consisting mainly of onions and potatoes. It is also sometimes served on a savoury barm cake. The pie is stocked by fish and chip shops, sandwich shops, local corner shops and some supermarkets within Lancashire.
Document 10: Bacalhau à Zé do Pipo: Bacalhau à Zé do Pipo (literally Bacalhau "à la" Zé do Pipo) is a common codfish (bacalhau) dish in Portugal. It is an oven baked dish, consisting in layers of bacalhau (previously boiled in milk), onion (or pickles), mashed potatoes and mayonnaise. Although mayonnaise is not traditionally used in Portuguese cuisine, this dish is considered typical. It is usually garnished with olives and/or peppers. The recipe originates from Porto and is named after its creator, "Zé do Pipo", who owned a famous eatery in that city during the 1960s. He won a national gastronomic contest with this main course making many restaurants to adopt it in their menus and popularizing it through the country to this day.
Document 11: Squid as food: Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes from the Mediterranean, notably fried squid (fried calamari). There are many ways to prepare and cook squid, with every country and region having its own recipes. Fried squid appears in Mediterranean cuisine. In Lebanon, Syria and Armenia, it is served with a tarator sauce. In New Zealand, Australia and South Africa, it is sold in fish and chip shops. In North America, it is a staple in seafood restaurants. In Britain it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in all kinds of establishments, often served as a bar snack, street food or starter.
Document 12: Arthur Treacher's: Arthur Treacher's Fish and Chips is a fast food seafood restaurant chain. At the peak of its popularity in the late 1970s, it had about 800 stores. s of 2016 , following the closure of the sole Virginia and Pennsylvania locations, there are only eight remaining: three in New York; four in Ohio; and one in New Jersey (at the Bridgewater Commons). Most locations have been co-branded with Nathan's Famous. In the Rochester, New York area, there are seven Arthur Treacher's locations, all co-branded with Salvatore's Old Fashioned Pizzeria. The menu offers fried seafood or chicken, accompanied by chips. Its main competitors are Long John Silver's and Captain D's. In 2015, a co-branded Nathan's Famous and Arthur Treacher's Fish and Chips opened in the food court of the Harrah's Cherokee Valley River Casino in Murphy, NC.
Document 13: Run down: Run down, also referred to as rundown, run dun, fling-me-far and fling mi for is a stew dish in Jamaican cuisine and Tobago cuisine that typically consists of fish, reduced coconut milk, yam, tomato, onion and seasonings. Mackerel and salted mackerel is often used in the dish. Other fish are also used, including locally-caught fish, cod, salt cod, shad other oily fish, red snapper and swordfish. Pickled fish, bull pizzle and cassava are also sometimes used. Traditionally, the dish is served with side dishes of dumplings and boiled green bananas. The dish is also sometimes accompanied with baked breadfruit. Run down is typically available in Jamaican restaurants, and is also a traditional Jamaican breakfast dish. The name appears to originate from the manner in which the fish is thoroughly cooked until it falls apart, or "runs down."
Document 14: Jamaican patty: A Jamaican patty is a pastry that contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric. It is made like a turnover but is more savoury. As its name suggests, it is commonly found in Jamaica, and is also eaten in other areas of the Caribbean, such as the Caribbean coast Nicaragua and Costa Rica. It is traditionally filled with seasoned ground beef, but fillings can include chicken, pork, lamb, vegetables, shrimp, lobster, fish, soy, ackee, mixed vegetables or cheese. In Jamaica, the patty is often eaten as a full meal, especially when paired with coco bread. It can also be made as bite-sized portions called cocktail patties. Among the Jamaican diaspora in the UK, the pastry is more like that of a suet crust, and often made with the fat from curry goat which provides the yellow colour.
Document 15: Steak pie: A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with "steak chips" (thickly sliced potatoes fried, sometimes fried in beef dripping). Steak pies are also available from chip shops, served with normal chips, referred to in Scotland as a "steak pie supper".
ground_truth: 35,000