Oi, me muckers! Right! With all the herbs I am still processing into meals, I had to include some lovely liquor over some pie and mash with the bounty of parsley. The pictured meal was made previously, I didn't take pictures this time. Too busy working and enjoying the meal. In the picture however, are a few twists....I put some porchini mushrooms in the pie filling and parsnips are in the mash...The last twist is that I had cider instead of washing it down with a brew. I'm not sure how that would be received in East London, but I will take comfort in the fact that it was brill!
Recipe for the liquor:
http://www.hub-uk.com/foodpages36/1797.htm
History of pie, mash and liquor, not to mention some eels.....
http://www.pieandmash.org.uk/
http://www.h2g2.com/approved_entry/A10357102
After reading the history of pie and mash with liquor, you can see how the parley sauce came to be known as liquor. The sauce was made from the water that prominent eels were cooked in, back in the day. Eels not being so prolific on the Thames, it isn't made that way as much now.
Don't forget to douse with loads of vinegar, or even better chili vinegar - Pukka!
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"Parsley - the jewel of herbs, both in the pot and on the plate."Albert Stockli
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My favourite Cockney - Delboy. I'm sure he tucks into Pie and Mash on a regular basis.
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