Pie, Mash and Liquor || EAST LONDONs finest! Cockney Grub!



Classic East London inspired Pie and Mash with Liquor!
This dish came about during the Victorian/Industrialization era, with an overly polluted Thames River, only Eels were flourishing, so naturally, became sustenance for the community. The humble pie was also made for pollution

The savoury pie had long been a traditional food, and its small handsized form also made it a transportable meal, protected from dirt by its cold pastry crust, and filled with cheap minced meat, usually mutton in those times.
Pie and mash now, is normally sold with minced-beef and cold-water-pastry pie served with mashed potato.
There were normally two types of pastry used – the bottom being a suet pastry and the top a rough puff pastry or even shortcrust. This would be dosed with Parsley sauce or better known as Liquor sauce or simply liquor, traditionally made using the water kept from the preparation of the stewed eels.

Ingredients:

Puff Pastry 1 Roll
Shortcrust Pastry 1 Roll
Parsley 1 Small bunch
Coriander 1 Small bunch
Tarragon 1 Tbsp. (2 if using fresh)
Garlic 1 Bulb
Chicken 1 KG
Broccoli 1
Leek 1
Onion 1
Carrot 2 (medium)
Worcestershire Sauce 2 Tsp
Mustard 2 Tbsp.
Cornflour
Stock (I used Fish Stock)
Butter 1 Tbsp.
Plain Flour 2 Tbsp.
Oil to Cook
Salt
Pepper

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