The eels originally came from the Thames and surrounding area and were cooked to produce a liquor. The liquor is served with pies today as pie, mash and liquor. The fishy flavour has gone, today’s liquor is more like a parsley sauce and can go with any sort of pie, the traditional pie being minced beef. but you can get just about any filling.. The crucial, often unnamed, element in the sauce is eel liquor. Pie and Mash inhabit the same culinary and cultural space as Jellied Eels and eel pies, more traditional foods on the wane. Eels are now a rarity in London rivers, and most of them come in from Northern Ireland or the Netherlands. Jellied Eels – a digression
Pie and mash and jellied eel Pie and mash at Cooke’s in Lo… Flickr
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Pie, mash, liquor, jellied eels & sarsaparilla. r/pics
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Jellied eels with eel liquor sauce or Parsley sauce at M. Manze Pie & Mash shop, Southwark
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Stewed eels at M. Manze. Andy Haslam for The New York Times. “Now they’re ridiculously expensive,” said Geoff Poole, a co-owner of three M. Manze shops, in an interview. “Back in the 1800s.. Preheat the oven to 180C/350F/Gas 4. For the suet pastry, sift the flour into a mixing bowl with the suet and season with salt and freshly ground black pepper. Gradually mix in about four.
