The liquor is parsley sauce, traditionally it used to be made from the leftover water from the jellied eels they served at pie and mash shops. I think these days that's not as common though and it's just usually straight-up parsley sauce.
I would eat pie and mash from a proper shop any day, a packet from a supermarket no way could you compare them :) and yes u are very correct the original liquor was made up from eel water and even some eel heads to thicken it ( fish glue) lol.
I am from London, pie and mash was a poor mans food and sadly died with changing times. The best pie and mash was at manze and f cooke. Got to add vinegar to the liquor or it will be bland. Now in London is Kebab shops every 5 shops lol
My mum used to take us to a Pie & Mash shop in Tooting, South London, all the cutlery was chained to the marble table tops and they used to come around with a bowl of soapy water to wash them, there's a decent pie & mash shop in Bermondsey
Plenty of pie & mash shops dotted around London not just the east end. There's one in Waltham Abbey in Hertfordshire which David Beckham used to frequent.
I’m a Londoner & have double double & liquor (2 pies & double mash) always have chilli vinegar & loads of salt every couple of weeks from a proper pie & mash shop. Been having it for 60 years!!!
Pie mash and liquor from a proper pie mash shop is food of the Gods, I was born 200yards from one and was weaned on mash and liquor as a baby, lovely jubbly.
Great review matey! I grew up in east London eating ‘proper’ pie & mash with liquor VERY regularly Gareth, and I still love it to this very day, but those Cookes’ (and another make, Robin’s) supermarket versions are both pretty naff compared to the real thing! Go to a proper pie & mash shop, get them to stick two pies, double mash and lots of liquor on a plate, cover the whole lot with tons of chilli vinegar, salt and white pepper, and wash it all down with a nice glass of cold orange squash! Lovely jubbly! It’s a completely different ball game mate. And if you’re really feeling adventurous when you’re there, ask for a bowl of ‘Jellied Eels’ with a sprinkle of vinegar and white pepper too; delish to real Eastenders, but they might make your stomach hurl if you’ve not tried them before!! 😂😂😂 Regards, Dave
David you have described the best way to eat Pie mash and Liquor much better taste than a frozen one lol also jellied eels . Like these videos always give me a smile.Keep up the good work Gareth.Loads of pie and mash shops down in London some been around for 100 years.
@@JOJOROB55 Great to hear from you my friend. You are of course, quite right, some of these shops/restaurants have been in London since the 19th century!! 👍🏻
@@johndavis7944 Hi John. Are you really Ace Rimmer from Red Dwarf here incognito then? 😂😂 Seriously my friend, for me there’s nothing wrong with a good smoked kipper (with a slice of crusty bread & butter) either!! 👍🏻
Perfect timing Gareth, just about to have lunch and this has given me the appetite! The pie should be upside down and sprinkled with lots of vinegar. I have it on my to-do list to visit a real pie and mash shop in London before they all go. Crackin' review pal, keep it up.
There are still some really good pie and mash eateries in East London. The good ones make their own meat pies and liquor. Some still do stewed eels, mash and liquor. Liquor is basically a parsley gravy. But a good liquor stock was made with fish heads and eels. That made a natural thickener for the liquor. Usually Londoners do put some vinegar into the liquor, but not always. Contrary to what some people believe, pie, or eels, mash and liquor was not a " poor man's meal ". It was, and still is, a meal that East Londoners loved to eat before KFC, McDonalds and the rest came along and attracted the younger crowd. Pie and mash shops ( Cafes ) were also a place where regulars went to socialise with others while they tucked to their meal. Basically pie and mash with liquor, eels and mash with liquor was a local dish. Much the same as many other areas of the UK have their local dishes today. And of course another East London favourite was tubs of jellied eels made famous by Tubby Isaacs jellied eel stall that started in Aldgate and then all the big markets in the East End of London. Back then eels could be caught in large numbers along the Thames and the rivers like the Lea. But now most eels come from the Netherlands. You can still get jellied eels on some seafood stalls but they usually imported from abroad. Back in the early 70's I worked in my father's fresh fish shop and we used to buy up all the eels from lakes that were being drained. We used to keep them in about 15 bath tubs and customers would pick out the live eels they wanted. And I used to make washing up bowls full of jellied eels for our customers. Again a good jellied eel is made using fish heads and bones, because that's what makes a good stock that turns into the jelly. Hopefully that has answered your question Gareth? And if you ever want a really tasty liquor? I would be happy to send you some. I think tasting the real thing would change your opinion 🤔🤔
Cheers Gerry, yes I need to take a trip to London to try some proper authentic food. Thank you kindly for the offer to send me some. All the best, Gareth
That’s a poor substitute for real London Pie n Mash, should always be eaten with a fork and spoon, not a knife. The liquor should be poured over the food not on the side. Obviously more expensive in London, two pies with single mash would be around £7.
You can get real pie and mash with Liquor delivered from various outlets ,Maureen’s is one on the internet. I was brought up in Dagenham and we had 3/4 pie and mash shops locally. Another good video.
Haha liquor is an east London thing. I am from east London and it used to be made from the liquid from when they cooked the jellied eals then add parsley and flour and Nick the Egg mentions. I don't get it either, prefer gravy but in east London we love it. It is one of Davids Beckhams favourite meals.
And also the liquor has no taste (and yes gluppy) and also the mash they dont make it with butter and milk so it all about the pie. We also put vinegar on it and eat with a spoon not knife and fork.
Hi, if you and family ever get down to Greenwich near to the Cutty Sark ship, you may have seen the London Marathon running around it on TV. There is a Pie and Mash shop called Goddard’s very near to the ship close to the River Thames. It’s nothing like the stuff you tried from the box/packet. There were lots of different Pie and Mash shops back in the day, not so many now, there was loads in East London, South London, some in North London and a few in West London.The Liquor was made from the water of stewed eels (jellied eels) proper mashed potatoes and pies, chilli vinegar or plain with white pepper. Goddard's do delivery in polystyrene chill boxes with everything you need with cooking times. You can view online. The Cooks pie and mash is so so. Hope you give it another chance.
Just seen this! Like others I too was brought up on pie n mash in Holloway, London- Arsenal territory. Liquor is a sort of secret recipe made from the water the eels were boiled in. The pastry was two different types foe bottom and top. Always and only eaten with spoon n fork! Chilli vinegar liberally poured over mash. Lots of pepper too! All washed down with a mug of tea. Gareth- you've really got to go to a reputable pie shop in London to try!!
Great video Gareth 👍 , I always visit pie and mash shops when in London . The old tradition was to use a fork and spoon , and you always get chillie vinegar with it . The traditional drink with it is Sarsaparilla , or Sasafras in the U.S you hear of it often in old movies , you can get Sarsaparilla in Tesco and Sainsbury's sometimes , maybe o e for your drink review. The name liquor comes from Latin word Liquere which means a fluid . Keep up the good work 😉👍
You should try the Australian version, its called a pie floater. A bowl with a big dollop of mash in the middle with a pie of your choice on top surounded by a sea of mushy peas. It sounds grim but once you try it you will wonder where its been all your life. M
My husband used to eat it a lot. His version was flour water parsley mixed into a liquid then when cooked he added vinegar when he served it up and added salt and pepper too.
Hello baldie, hope your spot on 👍🏻and raking in the pie n mash 😂. I have to say , if you want to try real pie n mash you need to try it from the proper sorce , Eel, pie n mash shops, such as Cooks, Manzes and some others dotted around London. These are possibly the only ones you might get to taste a proppa droppa liquor. Eel, pie n mash was a staple food outlet for thousands of people in and around London before the wars. When meat became virtually impossible to get, eels became the only meaty side of the these outlets. Eels were bred in captivity probably by their millions to replace the lack of meat. The shops were then called eel, mash and liquor shops. In them times the Liquor was made using the water that the eels were boiled in, I have tried the cooks pie n mash and do agree ! the Liquor is a waste of time, hardly any flavour at all. Obviously don’t make it like they used to. 😞
I lived and worked in London for a number of years and in my experience the liquor (as a northerner) is the water in the sink after you have washed your dishes (inc the dog or cats bowl too) 😁 But in all seriousness is actually tastes worse than the dishwater 🤮
Old skl East end fav one of my fav takeaways it's amazing with a bit of salt and pepper with chilli vinegar also would of been better with the liquor ontop of the mash/pie another great review pal 👍 liquor is parsley sauce tbh u will not get the proper taste unless u visit london and try it down here
hiya the main thing wrong with the meal is the liquor it should be made with ell gravy and you should use chilly vinegar and pepper make all the difference and no peas it must be aimed at northern England mate
Just tried this. The pies nice as is the mash. Liquor stuff doesn't taste of anything but it adds moisture. Would buy it again just for the pie and mash. It's a shame they don't just do the pies on their own.
I've lived up here for nearly 30 years but I come from West London originally... I have had pie & mash with liquor in one of the last shops in Shepherds Bush. It is an acquired taste I do have to say and all of the vendors have their own recipe. It is a parsley sauce but has a fish base. When they used to cook the eels for 'jellied eels' they would save the stock and make a sauce from it which was called the liquor. I suppose at the turn of the century in the East end you had to try and make ends meet with any scraps you could and that is how pie and mash/liquor came about. Give me chips and gravy any day! 🤣🤣 xx
Yh I think it was a make do thing...the little mini fish wernt even always eels is was just tiny fish leftovers that could catch spratts I think or something and I know eating little fish ain't the way forward but I guess desperate times as you say...cheers
I remember living in London during the mid-seventies and there was quite a few pie and mash shops around the place. As I recall they were cheap and some of them were a lot better than others.
Pie and mash is a traditional working-class food, originating in the Docks of London. It typically consists of a minced beef pie, mashed potato and a parsley sauce known as liquor.
The liquor usually has fish stock in it because all the pie and mash shops also sold jellied eels, so they'd make the liquor from that. I can imagine it being quite nice. The ingredient for this liquor are: Water, Modified Starch (Maize), Maltodextrin (WHEAT), Whole MILK Powder, Salt, Herbs, Flavour Enhancer: E621, Hydrolysed Vegetable Protein, Non-Hydrogenated Sunflower Oil, Anti-Caking Agent: E552, Flavouring, Colour: Caramel Doesn't look like much of a flavour bomb there - just thickeners and msg/salt with some dried parsley in it.
I’m from London and you can’t beat a proper pie and mash shop, but what gives it the best taste you must sprinkle malt vinegar all over it and salt, pepper to taste, I make this dish at home regularly and I just make the liquor with parsley sauce mix but instead of milk you use water and make it as thick as possible stirring constantly. It’s absolutely comfort food when made properly. Please don’t forget the malt vinegar. All the best Gareth
Had a few of these when pompey were playing away in London, mainly against Millwall, but a few spurs games back in the Rednapp days. Pie n liquor changed my life.... We were used to the normal Pukka pie at half time, these tosh nosh toffs we having mashed potato n Gravy... Great memories, the one we had used the traditional recipe with eel gelly in the liquor with a shit ton of parsley.... Get in grub that.. We need to keep these dishes and traditions alive as much as possible. Good work on doing God's work brother 😊😊👍👍
My Mum was a Londoner, sadly she passed away a couple of years ago, she can't have liked that liquor otherwise she would have made us eat it. I just looked it up on Google its a parsley sauce which I can't understand, I make my own parsley sauce to have with the farmfoods fishcakes that u put me on to which I thankyou for. Xx
Cheers from the Southern US! Your channel got a follow after seeing your facial expression when you tasted that dreadful liquor! Lol. They did go skimpy on the mash, which I presume was potato flake derived. Having said that, I don’t see why savory pies aren’t more popular in the states. As a kid, I had them regularly (pot pies they’re called in the US). It would take 20 minutes to heat them up in the oven, and a half-hour for them to cool before you could eat them!
Liquor is a bit of a acquired taste, Some cover it with vinegar. It doesn't have bags of flavour, though you should taste parsley and white pepper at least. From a proper pie'n'mash shop it will surely beat a ready meal. It's more used as a lubricant for what is quite a dry meal. You can order gravy instead if you prefer.
@@14caz68 Peckham and Tower Bridge Manzes are still going strong! Agree with Waggy, a load of chilli vinegar and some white pepper on top of the liquor and you are laughing!
Hi Gareth,Big Bob from London here. Mate you needed to put vinegar on the liquor (parsley sauce) as well to bring out the flavor. Do the same for jellied eels as well. No salt tho’.
You need to add vinegar and eat the liquor with the pie !! One of my favourite meals and get it shipped over the Isle of Wight . The texture of the liquor you described is correct , Vinegar is a must no salt or pepper required and spoon and knife is all that’s required.
Pie and Mash shops are original family run business,,home baked pies. mash from potato..eel jelly.with herbs...every shop has it own distinct taste....check out the East end of London ..
This made me chuckle fella, your face says it all. Whilst watching it I just conjured up a thought of you judging a meal in the Masterchef final. Epic. 👍
Brilliant little channel. Only came across it a couple weeks ago but your reviews are honest and your personality shines through on these videos. Keep going pal 👌
Eh up Gazza hows tha doin. Another amazing video. The liquor looks like a greeny parsley sauce. On appearance the pie and mash looked good. I could give you my expert opinion on the taste when you invited me round for me dinner lol.
What timing! I plan to visit M Manze in Sutton high street next week as a birthday treat to myself. A few doors up the road is a Farm Foods outlet, so I can pick up a couple of those frozen curries you reviewed recently. Tip: I bought a Sainsbury's frozen chicken curry with rice. Let's just say I won't be buying another. I must admit that even at £1.99 the Farm Foods pie and mash didn't look that great, but what can you realistically expect for the price? Do they sell the pies on their own? If so, then probably best to get one and add your own mash and parsley sauce.
Hi Gareth, i love the videos. I’ve been watching since your first video on here. You always seem yourself and not over the top like most youtubers. What has been your favourite thing you’ve tried from each supermarket?
Gareth, I have tried one these and it was OK, but nowhere near as good as if I had one in a pie and mash shop in East London. I actually let the pie defrost first and then I cooked it in the over for about 25 minutes and I did the mash and liquor in the microwave. The pie and mash were fine, but the liquor was pretty tasteless. A bit like green wallpaper paste as you mentioned. Spoon and fork are the norm in a pie and mash shop, but I noticed you were missing one ingredient - chilli vinegar. That makes quite a lot of difference. Do try a proper one next time you are in London.
Liquor in this context is just a fancy name for a sauce, typically made with chopped parsley, chicken/fish stock, garlic flavoured butter, and flour/cornflour. Basically, a béchamel (white) sauce with stuff added.
🏴👏 all reviews can’t be decent mate, it’s always a dish I’ve wanted to try, but I’ll miss on this and wait until I’m next back down in London 👏🏴
Hi Gareth, thanks for another brill review. Never tried liquor, it seems to be a south/London thing. Judging by your facial reaction, it didn't seem that great. Pie looked banging though, with a very generous filling. Keep up the spot on work. Best wishes from Scotland.
My dad was a southerner and loved this dish. I'm a northerner and have never had it I'm planning a trip to London next year so I can try this delicacy. Oh he also loved jellied eels and roll mops.....they are not for me lol.
By coincidence, I've just been researching pie mash and liquor. I intend to put an order in at Goddard's near London. This meal is also one of David Beckham's favourites. He has it regularly. Can't wait to receive my order and taste it. Take care my good fellow. All the best, Keith.
I grew up in London and pie mash was a regular treat every Saturday (Harrington's Wandsworth Rd 👍 2 pies double mash liquor..salt pepper chilli vinegar 👍from a proper establishment not a box 🤬 Love the channel Gareth 👍 Regards Ted
Worked in Dave Kershaw's house decades ago - sound fella... Can't help thinking as Kershaw's micro meals are predominantly a northern thing that they maybe trying to break into the southern market.... Can't see that taking off though personally.
Hey mate. I think to make a really good liquor, you need to use the stock the Eels were cooked in, even then It's a bit of an aquired taste, imo. I guess it went back to humble begginings where this is what they had, so they used it.
Not just in East London but all over now ,the liquor used to be made using the water from eels ,but now a days some places use a tablet to colour it . I make my own using fish stock and it comes out just like in the shops . If you cant get to a shop then these are ok for a quick fix , When eating it in a pie n mash shop most people eat it using a spoon and a fork .The liquor was too thick ,loved the look on your face lol . Cheers
You can cook cooked pies in a microwave - but, whatever you do, don’t put raw pies in a microwave - the filling will char, but the pastry will NEVER go brown - even after being in the microwave for two hours, like my brother did once! Bought a brand new microwave, then bought some frozen uncooked pies - I asked him how he was going to cook them - “In the microwave”, he said! I told them that they are the wrong colour - cooked pies are brown, not white - don’t know how I knew, but I somehow knew that you can’t put raw pies in a microwave - he wouldn’t have it - after two hours, the microwave began to smoke a bit - but the pastry stayed resolutely white - there were blueberry pies - cut them open - raw pastry with charcoal in it! That liquor reminds me a bit of the garlic butter that oozes out of those lovely garlic butter kievs!
True liquor or parsley sauce was made with the water or stock the eels were cooked in. Manzies would have the live eels swimming in the window.Very few are what I would call authentic pie and mash. Served with plenty of vinegar and white pepper, or you could have basins of stewed eels delicious.
Hello , As you do reviews of all foods. I was wondering if you would like to review these fries . They are from aldi , and called (Carlos takeaway fries) They sell a range of oven / microwave takeaway foods. Garlic bread , pizzas , cheesy fries etc . The fries take 12mins at 200*f We were really impressed just wondered on your thoughts of the range . They also do wedges mate . Thanks again for the great videos
I've tried this and i thought it was okay, but then i went to London and tried the real thing, it was much better !!! Manzes do nationwide delivery of the real stuff.
I love your references to The Shadows... please keep it a running joke!! Just some extra info in case you didn't know. Don't know if you were young enough to remember (sorry lol) but in the 80s and 90s there was ITV Schools... every day there'd be educational programmes. Just before the start there'd be a trailer, and one of the songs was called "Just a minute". By James Aldenham. This was actually a song by Brian Bennett! All the kids used to love it! Its on TH-cam try searching Just a minute itv schools. It takes me back 🙃
@@BaldFoodieGuy . . You are very welcome. Just like you, I usually find the mash in these ready meals somewhat lacking. However, by adding a generous nob of butter, some extra salt and pepper, it can be transformed into something worth eating. Thanks again my good friend, thank care.
i think this dish is a must for any top restaurant as long as its not fresh or home made so what you have here is the best much better than the home made versions
Get down to London and try the real thing at a highly rated and reviewed pie and mash shop... Also, try a bit of chilli vinegar on the meal that you get in most decent pie and mash shops down there 👍
In asda they do Bobby's pie n mash I cook the mash in the microwave I defrost the liquor in a saucepan and I put the pies in the air fryer. Cook mash for 8 minutes in microwave, cook liquor in saucepan and use a wisk so it doesn't go lumpy and I put the pie in the air fryer for 20 minutes on fan 200° it's amazing. It's says to cook either in microwave or oven. But they way I've explained above is how I cook it and it comes out amazing 😋😋😋😋 they way I cook it tastes just like Mamsies pie n mash
Gareth…I stand corrected…That “Liquor “…even with the E621 MSG…looks like it tastes like 🦮💩without…ha..ha..great video…sounds like it’s worth the money..just for the pie..keep up the great work
Your absolute Trad liquor needs to come from a eel, pie n mash shop that cooks their own eels (getting less common now, but still around) - the water from cooking the eels makes the liquor. Of course most shops now just make a parsley or chive sauce, which to me is not the real deal. It's possible kershaws attempted to recreate the feel of the original by making it gloopy, because the liquid the eels were cooked in would jellify (because eels are gelatinous). so that would slightly affect the liquor texture and act as a natural thickener.
I've lived in East London most of my life,born there as were parents , grandparents etc and the best by far was from watney market. Watney market is still there but it's nothing like it was in the 50s and 60s. You can't have proper pie and mash without liquor and smothered in vinegar, salt and loads of white pepper the pie shop always had marble tables and benches . Sadly not many of them left
It is like marmite, you either like it or not, but you will get a better taste from an authentic pie n mash shop, the liquor is made from the eel stock they cook jellied eels in and is very nice.
You need it fresh from a pie n mash shop. With lots of vinegar and pepper, eaten with a spoon and fork. These packs are ok if you can't get to a "proper" shop. But just ok. It's my absolutely favourite meal
Gareth, Please do a crisp comparison. I have just tried a new multi pack from Tesco. The Stockwell brand 2x ready salted, 2x salt and vinegar, 2x cheese and onion. To be honest although a bit bitty the cheese and onion are the best i have tasted in along time. Please keep up the good work in helping the needy. Thanks, Mick
Cheers Gareth great review. Would prefer a nice pot of gravy & Cheesy mash potato. Better than liquor sauce . Someone must like it or it would not had hit the shops . Probably good value to be honest, For a quick midweek meal . Just made my own pies for tomorrow nights dinner , steak , Mushroom, red wine gravy . Thanks again buddy see you on the next one. 👍😋🍷
The liquor is parsley sauce, traditionally it used to be made from the leftover water from the jellied eels they served at pie and mash shops. I think these days that's not as common though and it's just usually straight-up parsley sauce.
yes this was poor unfortunately
Here was me thinking it must be jaegermeister
Woo them Londoners and the eels 😜😜😜
@@richardfinney5081 rats of the waterways lol
I would eat pie and mash from a proper shop any day, a packet from a supermarket no way could you compare them :) and yes u are very correct the original liquor was made up from eel water and even some eel heads to thicken it ( fish glue) lol.
I am from London, pie and mash was a poor mans food and sadly died with changing times. The best pie and mash was at manze and f cooke. Got to add vinegar to the liquor or it will be bland. Now in London is Kebab shops every 5 shops lol
yes need to take a visit before sadly our history goes.
S & R Kelly & sons, is pretty good £4.80 for Pie and Mash - East London.
My mum used to take us to a Pie & Mash shop in Tooting, South London, all the cutlery was chained to the marble table tops and they used to come around with a bowl of soapy water to wash them, there's a decent pie & mash shop in Bermondsey
Plenty of pie & mash shops dotted around London not just the east end. There's one in Waltham Abbey in Hertfordshire which David Beckham used to frequent.
Pie and mash is thriving in London - Tourists love it
I’m a Londoner & have double double & liquor (2 pies & double mash) always have chilli vinegar & loads of salt every couple of weeks from a proper pie & mash shop. Been having it for 60 years!!!
Sounds great!
Pie mash and liquor from a proper pie mash shop is food of the Gods, I was born 200yards from one and was weaned on mash and liquor as a baby, lovely jubbly.
cheers pal, yes this was poor unfortunately
G Kelly's roman Road or moreens crisp Street market were my favourite when I lived in London. Up the hammers
Great review matey!
I grew up in east London eating ‘proper’ pie & mash with liquor VERY regularly Gareth, and I still love it to this very day, but those Cookes’ (and another make, Robin’s) supermarket versions are both pretty naff compared to the real thing!
Go to a proper pie & mash shop, get them to stick two pies, double mash and lots of liquor on a plate, cover the whole lot with tons of chilli vinegar, salt and white pepper, and wash it all down with a nice glass of cold orange squash! Lovely jubbly!
It’s a completely different ball game mate.
And if you’re really feeling adventurous when you’re there, ask for a bowl of ‘Jellied Eels’ with a sprinkle of vinegar and white pepper too; delish to real Eastenders, but they might make your stomach hurl if you’ve not tried them before!! 😂😂😂 Regards, Dave
cheers Dave yes will do, this was poor. I knew the real stuff has got to be better. 😊
David you have described the best way to eat Pie mash and Liquor much better taste than a frozen one lol also jellied eels . Like these videos always give me a smile.Keep up the good work Gareth.Loads of pie and mash shops down in London some been around for 100 years.
@@JOJOROB55 Great to hear from you my friend. You are of course, quite right, some of these shops/restaurants have been in London since the 19th century!! 👍🏻
I have a mate who just loves his jellied eel. I prefer a smoked kipper.
@@johndavis7944 Hi John. Are you really Ace Rimmer from Red Dwarf here incognito then? 😂😂
Seriously my friend, for me there’s nothing wrong with a good smoked kipper (with a slice of crusty bread & butter) either!! 👍🏻
Perfect timing Gareth, just about to have lunch and this has given me the appetite!
The pie should be upside down and sprinkled with lots of vinegar.
I have it on my to-do list to visit a real pie and mash shop in London before they all go.
Crackin' review pal, keep it up.
I was going to say that but it is better from the proper p & m shop.
If you come to London Gareth and have it in the shop it’s the best 👍🏻🤣
thanks yes i need to hurry then before they shut down. This was a poor imitation liquor. I knew there must be more to it.
@Johnny Alucard I live in south London so my nearest ones are Manzies and Armets (I think I spelt that right)
There are still some really good pie and mash eateries in East London. The good ones make their own meat pies and liquor. Some still do stewed eels, mash and liquor. Liquor is basically a parsley gravy. But a good liquor stock was made with fish heads and eels. That made a natural thickener for the liquor. Usually Londoners do put some vinegar into the liquor, but not always. Contrary to what some people believe, pie, or eels, mash and liquor was not a " poor man's meal ". It was, and still is, a meal that East Londoners loved to eat before KFC, McDonalds and the rest came along and attracted the younger crowd. Pie and mash shops ( Cafes ) were also a place where regulars went to socialise with others while they tucked to their meal. Basically pie and mash with liquor, eels and mash with liquor was a local dish. Much the same as many other areas of the UK have their local dishes today. And of course another East London favourite was tubs of jellied eels made famous by Tubby Isaacs jellied eel stall that started in Aldgate and then all the big markets in the East End of London. Back then eels could be caught in large numbers along the Thames and the rivers like the Lea. But now most eels come from the Netherlands. You can still get jellied eels on some seafood stalls but they usually imported from abroad. Back in the early 70's I worked in my father's fresh fish shop and we used to buy up all the eels from lakes that were being drained. We used to keep them in about 15 bath tubs and customers would pick out the live eels they wanted. And I used to make washing up bowls full of jellied eels for our customers. Again a good jellied eel is made using fish heads and bones, because that's what makes a good stock that turns into the jelly.
Hopefully that has answered your question Gareth? And if you ever want a really tasty liquor? I would be happy to send you some. I think tasting the real thing would change your opinion 🤔🤔
Cheers Gerry, yes I need to take a trip to London to try some proper authentic food. Thank you kindly for the offer to send me some. All the best, Gareth
That’s a poor substitute for real London Pie n Mash, should always be eaten with a fork and spoon, not a knife. The liquor should be poured over the food not on the side. Obviously more expensive in London, two pies with single mash would be around £7.
cheers pal
You can get real pie and mash with Liquor delivered from various outlets ,Maureen’s is one on the internet. I was brought up in Dagenham and we had 3/4 pie and mash shops locally. Another good video.
Thanks for the info!
Reminds me of the American Bar promo, "Liquor in the front. Poker in the rear".
Thank you for the review.
haha
Haha liquor is an east London thing. I am from east London and it used to be made from the liquid from when they cooked the jellied eals then add parsley and flour and Nick the Egg mentions. I don't get it either, prefer gravy but in east London we love it. It is one of Davids Beckhams favourite meals.
And also the liquor has no taste (and yes gluppy) and also the mash they dont make it with butter and milk so it all about the pie. We also put vinegar on it and eat with a spoon not knife and fork.
👍
Thanks for the info Paul, yes unfortunately this was a poor attempt at it.
Hi, if you and family ever get down to Greenwich near to the Cutty Sark ship, you may have seen the London Marathon running around it on TV. There is a Pie and Mash shop called Goddard’s very near to the ship close to the River Thames. It’s nothing like the stuff you tried from the box/packet. There were lots of different Pie and Mash shops back in the day, not so many now, there was loads in East London, South London, some in North London and a few in West London.The Liquor was made from the water of stewed eels (jellied eels) proper mashed potatoes and pies, chilli vinegar or plain with white pepper. Goddard's do delivery in polystyrene chill boxes with everything you need with cooking times. You can view online. The Cooks pie and mash is so so. Hope you give it another chance.
cheers Charles
Just seen this! Like others I too was brought up on pie n mash in Holloway, London- Arsenal territory.
Liquor is a sort of secret recipe made from the water the eels were boiled in.
The pastry was two different types foe bottom and top.
Always and only eaten with spoon n fork!
Chilli vinegar liberally poured over mash. Lots of pepper too!
All washed down with a mug of tea.
Gareth- you've really got to go to a reputable pie shop in London to try!!
Apologies, I need a trip to London to try the real thing 🙏😋😋👍
@@BaldFoodieGuy you won't regret it!
Making my mouth saliva now!
Spending the winter out in India at the moment.
Great video Gareth 👍 , I always visit pie and mash shops when in London . The old tradition was to use a fork and spoon , and you always get chillie vinegar with it . The traditional drink with it is Sarsaparilla , or Sasafras in the U.S you hear of it often in old movies , you can get Sarsaparilla in Tesco and Sainsbury's sometimes , maybe o e for your drink review. The name liquor comes from Latin word Liquere which means a fluid . Keep up the good work 😉👍
thanks Ian 😊
You should try the Australian version, its called a pie floater. A bowl with a big dollop of mash in the middle with a pie of your choice on top surounded by a sea of mushy peas. It sounds grim but once you try it you will wonder where its been all your life. M
sounfs delicious
Yeah, but floater kind of puts me off.
Sounds pretty lush to me.
i saw billy connolly with his australian pie floater. i have made my own version ever since. cracking meal.
My husband used to eat it a lot. His version was flour water parsley mixed into a liquid then when cooked he added vinegar when he served it up and added salt and pepper too.
Thanks for sharing
Stick to your chips and chocolate bars
Caroline I’m sorry but that that sounds horrible, mushy pea juice would be better.
Hello baldie, hope your spot on 👍🏻and raking in the pie n mash 😂. I have to say , if you want to try real pie n mash you need to try it from the proper sorce , Eel, pie n mash shops, such as Cooks, Manzes and some others dotted around London. These are possibly the only ones you might get to taste a proppa droppa liquor. Eel, pie n mash was a staple food outlet for thousands of people in and around London before the wars. When meat became virtually impossible to get, eels became the only meaty side of the these outlets. Eels were bred in captivity probably by their millions to replace the lack of meat. The shops were then called eel, mash and liquor shops. In them times the Liquor was made using the water that the eels were boiled in, I have tried the cooks pie n mash and do agree ! the Liquor is a waste of time, hardly any flavour at all. Obviously don’t make it like they used to. 😞
hi Peter yes I need a trip to London
I lived and worked in London for a number of years and in my experience the liquor (as a northerner) is the water in the sink after you have washed your dishes (inc the dog or cats bowl too) 😁
But in all seriousness is actually tastes worse than the dishwater 🤮
Old skl East end fav one of my fav takeaways it's amazing with a bit of salt and pepper with chilli vinegar also would of been better with the liquor ontop of the mash/pie another great review pal 👍 liquor is parsley sauce tbh u will not get the proper taste unless u visit london and try it down here
yes pal , i need to try a proper one
hiya the main thing wrong with the meal is the liquor it should be made with ell gravy and you should use chilly vinegar and pepper make all the difference and no peas it must be aimed at northern England mate
Yes need a road trip to London
Just tried this. The pies nice as is the mash. Liquor stuff doesn't taste of anything but it adds moisture. Would buy it again just for the pie and mash. It's a shame they don't just do the pies on their own.
Cheers Matt
I've lived up here for nearly 30 years but I come from West London originally... I have had pie & mash with liquor in one of the last shops in Shepherds Bush. It is an acquired taste I do have to say and all of the vendors have their own recipe. It is a parsley sauce but has a fish base. When they used to cook the eels for 'jellied eels' they would save the stock and make a sauce from it which was called the liquor. I suppose at the turn of the century in the East end you had to try and make ends meet with any scraps you could and that is how pie and mash/liquor came about. Give me chips and gravy any day! 🤣🤣 xx
thanks Lyn x
Yh I think it was a make do thing...the little mini fish wernt even always eels is was just tiny fish leftovers that could catch spratts I think or something and I know eating little fish ain't the way forward but I guess desperate times as you say...cheers
I remember living in London during the mid-seventies and there was quite a few pie and mash shops around the place. As I recall they were cheap and some of them were a lot better than others.
cheers Niall
Pie and mash is a traditional working-class food, originating in the Docks of London. It typically consists of a minced beef pie, mashed potato and a parsley sauce known as liquor.
cheers
Wh hoo...I can copy and paste from wiki too.
Often wondered what this liquor stuff tasted like. Think I'll let it remain a mystery. Cheers Gareth
The liquor usually has fish stock in it because all the pie and mash shops also sold jellied eels, so they'd make the liquor from that. I can imagine it being quite nice. The ingredient for this liquor are:
Water, Modified Starch (Maize), Maltodextrin (WHEAT), Whole MILK Powder, Salt, Herbs, Flavour Enhancer: E621, Hydrolysed Vegetable Protein, Non-Hydrogenated Sunflower Oil, Anti-Caking Agent: E552, Flavouring, Colour: Caramel
Doesn't look like much of a flavour bomb there - just thickeners and msg/salt with some dried parsley in it.
yes was not good need to take a road trip to London
I’m from London and you can’t beat a proper pie and mash shop, but what gives it the best taste you must sprinkle malt vinegar all over it and salt, pepper to taste, I make this dish at home regularly and I just make the liquor with parsley sauce mix but instead of milk you use water and make it as thick as possible stirring constantly. It’s absolutely comfort food when made properly. Please don’t forget the malt vinegar. All the best Gareth
thanks yes I must try an original one
Had a few of these when pompey were playing away in London, mainly against Millwall, but a few spurs games back in the Rednapp days. Pie n liquor changed my life.... We were used to the normal Pukka pie at half time, these tosh nosh toffs we having mashed potato n Gravy... Great memories, the one we had used the traditional recipe with eel gelly in the liquor with a shit ton of parsley.... Get in grub that.. We need to keep these dishes and traditions alive as much as possible. Good work on doing God's work brother 😊😊👍👍
Cheers Benn
Proper food! Liquor is parsley sauce can't beat it, although you need double pie and double mash!!!
Had this before and I like them but can’t beat a proper pie n mash shop nice with jelled eels 👍🙂 great video
My Mum was a Londoner, sadly she passed away a couple of years ago, she can't have liked that liquor otherwise she would have made us eat it. I just looked it up on Google its a parsley sauce which I can't understand, I make my own parsley sauce to have with the farmfoods fishcakes that u put me on to which I thankyou for. Xx
thanks 😊 sorry about your mum
@@BaldFoodieGuy It's a couple of years ago now but it still hurts like mad. Thanx xx
Cheers from the Southern US! Your channel got a follow after seeing your facial expression when you tasted that dreadful liquor! Lol. They did go skimpy on the mash, which I presume was potato flake derived. Having said that, I don’t see why savory pies aren’t more popular in the states. As a kid, I had them regularly (pot pies they’re called in the US). It would take 20 minutes to heat them up in the oven, and a half-hour for them to cool before you could eat them!
Welcome aboard! thanks and enjoy mate.
Liquor is a bit of a acquired taste, Some cover it with vinegar. It doesn't have bags of flavour, though you should taste parsley and white pepper at least. From a proper pie'n'mash shop it will surely beat a ready meal. It's more used as a lubricant for what is quite a dry meal. You can order gravy instead if you prefer.
cheers waggy yes need the real thing mate.
@@BaldFoodieGuy absolutely but sadly a diminishing outlet now …. Even Manzes in the East End of London has gone.😢
@@14caz68 Peckham and Tower Bridge Manzes are still going strong! Agree with Waggy, a load of chilli vinegar and some white pepper on top of the liquor and you are laughing!
Good reviews usualGood kitchen hygiene no watch worn
Traditionally in the east end pie and mash shops served eel with their dinners, and the liqueur is the liquid the eel was cooked in.
Thanks pal
Hi Gareth,Big Bob from London here. Mate you needed to put vinegar on the liquor (parsley sauce) as well to bring out the flavor. Do the same for jellied eels as well. No salt tho’.
Cheers Bob, sorry pal yes I need a trip to London to try the genuine food. 👍👍
Good for you for giving this a go and of course the real thing has to be better 🙂
Best review ever 👍😂 I’m a Yorkshire man but live in London. Get sum bloody gravy on it lol 🤣
Nicely put, Gareth ... Wallpaper paste with a few little green bits in it ... 😀 👍
You need to add vinegar and eat the liquor with the pie !! One of my favourite meals and get it shipped over the Isle of Wight . The texture of the liquor you described is correct , Vinegar is a must no salt or pepper required and spoon and knife is all that’s required.
yes apologies I didnt know.
@@BaldFoodieGuy no worries mate respect for trying it
Pie and Mash shops are original family run business,,home baked pies. mash from potato..eel jelly.with herbs...every shop has it own distinct taste....check out the East end of London ..
This made me chuckle fella, your face says it all. Whilst watching it I just conjured up a thought of you judging a meal in the Masterchef final. Epic. 👍
Excellent review! And yes, you have to try the real thing and let us know what you think
You're welcome
Gareth was the Video of the Pie and Mash shop in London by any chance the one done by Darren John and the Macmaster ??
no mate
I would love mash and pie 🥧 shops in the midlands. Too many fry up shops and breakfast shops
Brilliant little channel. Only came across it a couple weeks ago but your reviews are honest and your personality shines through on these videos. Keep going pal 👌
Thank you 👍👍
The liquor is traditionally made from fish stock, flour and parsley. Better poured over the pie and mash Gareth 👍👍
Some places use eel stock ... not very appetising!!!
Thanks for the info! yes this was not great to be fair, probably abad imitation
That looks rank the liquor
Just what I thought, green wallpaper paste !!! The look on your face when you tasted it was magic Gareth.
Haha I'm from Leeds and had my first pie mash and liquor in Soho London was amazing it's like parsley sauce
I’m from Brum and never heard of liquor until a few weeks ago. Looks tasty.
Eh up Gazza hows tha doin. Another amazing video. The liquor looks like a greeny parsley sauce. On appearance the pie and mash looked good. I could give you my expert opinion on the taste when you invited me round for me dinner lol.
pie was tasty thats it lol
What timing! I plan to visit M Manze in Sutton high street next week as a birthday treat to myself. A few doors up the road is a Farm Foods outlet, so I can pick up a couple of those frozen curries you reviewed recently. Tip: I bought a Sainsbury's frozen chicken curry with rice. Let's just say I won't be buying another.
I must admit that even at £1.99 the Farm Foods pie and mash didn't look that great, but what can you realistically expect for the price? Do they sell the pies on their own? If so, then probably best to get one and add your own mash and parsley sauce.
enjoy David
@@BaldFoodieGuy I'll let you know how I get on.
Big up sutton!
Hi Gareth, i love the videos. I’ve been watching since your first video on here. You always seem yourself and not over the top like most youtubers. What has been your favourite thing you’ve tried from each supermarket?
Gareth, I have tried one these and it was OK, but nowhere near as good as if I had one in a pie and mash shop in East London. I actually let the pie defrost first and then I cooked it in the over for about 25 minutes and I did the mash and liquor in the microwave. The pie and mash were fine, but the liquor was pretty tasteless. A bit like green wallpaper paste as you mentioned. Spoon and fork are the norm in a pie and mash shop, but I noticed you were missing one ingredient - chilli vinegar. That makes quite a lot of difference. Do try a proper one next time you are in London.
Yes need to try the real thing Ken.
Liquor in this context is just a fancy name for a sauce, typically made with chopped parsley, chicken/fish stock, garlic flavoured butter, and flour/cornflour. Basically, a béchamel (white) sauce with stuff added.
Yes I need A London trip 👍👍
🏴👏 all reviews can’t be decent mate, it’s always a dish I’ve wanted to try, but I’ll miss on this and wait until I’m next back down in London 👏🏴
Hi Gareth, thanks for another brill review. Never tried liquor, it seems to be a south/London thing. Judging by your facial reaction, it didn't seem that great. Pie looked banging though, with a very generous filling. Keep up the spot on work. Best wishes from Scotland.
cheers Stewart
My dad was a southerner and loved this dish. I'm a northerner and have never had it I'm planning a trip to London next year so I can try this delicacy. Oh he also loved jellied eels and roll mops.....they are not for me lol.
By coincidence, I've just been researching pie mash and liquor. I intend to put an order in at Goddard's near London. This meal is also one of David Beckham's favourites. He has it regularly.
Can't wait to receive my order and taste it.
Take care my good fellow. All the best, Keith.
Cheers Keith
Oi oi G, jelled eels next?
haha
Not a Northern man’s scoff! Needs gravy, brown sauce & mushy peas😂
Ah Gareth about time lol farmfoods gone from sale sadly , didn’t use much as single an no freezer but done good offers esp 3 for £10 lol
I grew up in London and pie mash was a regular treat every Saturday (Harrington's Wandsworth Rd 👍 2 pies double mash liquor..salt pepper chilli vinegar 👍from a proper establishment not a box 🤬
Love the channel Gareth 👍
Regards Ted
cheers Ted
Worked in Dave Kershaw's house decades ago - sound fella... Can't help thinking as Kershaw's micro meals are predominantly a northern thing that they maybe trying to break into the southern market.... Can't see that taking off though personally.
traditional liquor they use the water from boiling the eel's and parsley etc. love your uploads
Thanks for the info!
Hey mate. I think to make a really good liquor, you need to use the stock the Eels were cooked in, even then It's a bit of an aquired taste, imo. I guess it went back to humble begginings where this is what they had, so they used it.
Cheers Max yes need to take a road trip to London
Not just in East London but all over now ,the liquor used to be made using the water from eels ,but now a days some places use a tablet to colour it . I make my own using fish stock and it comes out just like in the shops . If you cant get to a shop then these are ok for a quick fix , When eating it in a pie n mash shop most people eat it using a spoon and a fork .The liquor was too thick ,loved the look on your face lol . Cheers
Ive had this many times, very enjoyable, get some salt and pepper on it though!!
You can cook cooked pies in a microwave - but, whatever you do, don’t put raw pies in a microwave - the filling will char, but the pastry will NEVER go brown - even after being in the microwave for two hours, like my brother did once!
Bought a brand new microwave, then bought some frozen uncooked pies - I asked him how he was going to cook them - “In the microwave”, he said! I told them that they are the wrong colour - cooked pies are brown, not white - don’t know how I knew, but I somehow knew that you can’t put raw pies in a microwave - he wouldn’t have it - after two hours, the microwave began to smoke a bit - but the pastry stayed resolutely white - there were blueberry pies - cut them open - raw pastry with charcoal in it!
That liquor reminds me a bit of the garlic butter that oozes out of those lovely garlic butter kievs!
True liquor or parsley sauce was made with the water or stock the eels were cooked in. Manzies would have the live eels swimming in the window.Very few are what I would call authentic pie and mash. Served with plenty of vinegar and white pepper, or you could have basins of stewed eels delicious.
Thanks for the info!
I think the most traditional liquor is made using eels. Its best served up with some chilli vinegar.
Yes need a road trip to London.
Hello ,
As you do reviews of all foods.
I was wondering if you would like to review these fries .
They are from aldi , and called (Carlos takeaway fries)
They sell a range of oven / microwave takeaway foods.
Garlic bread , pizzas , cheesy fries etc .
The fries take 12mins at 200*f
We were really impressed just wondered on your thoughts of the range .
They also do wedges mate .
Thanks again for the great videos
Cheers pal
The green in the liquor is parsley I believe
I've tried this and i thought it was okay, but then i went to London and tried the real thing, it was much better !!! Manzes do nationwide delivery of the real stuff.
thanks mate
I love your references to The Shadows... please keep it a running joke!! Just some extra info in case you didn't know. Don't know if you were young enough to remember (sorry lol) but in the 80s and 90s there was ITV Schools... every day there'd be educational programmes. Just before the start there'd be a trailer, and one of the songs was called "Just a minute". By James Aldenham. This was actually a song by Brian Bennett! All the kids used to love it! Its on TH-cam try searching Just a minute itv schools. It takes me back 🙃
Cheers Steph will keep the joke going for you. 👍👍
Brilliant as always my friend.
Thank you! Cheers!
@@BaldFoodieGuy . . You are very welcome. Just like you, I usually find the mash in these ready meals somewhat lacking.
However, by adding a generous nob of butter, some extra salt and pepper, it can be transformed into something worth eating.
Thanks again my good friend, thank care.
i think this dish is a must for any top restaurant as long as its not fresh or home made so what you have here is the best much better than the home made versions
Cheers pal
It’s ten times better in London love it Debbie from Lancashire x
yes I bet it is, Im going to London x
@@BaldFoodieGuy if u follow a guy called Darren John from London he does a review on pie mash and liquor xx
Get down to London and try the real thing at a highly rated and reviewed pie and mash shop... Also, try a bit of chilli vinegar on the meal that you get in most decent pie and mash shops down there 👍
cheers David, I must.
Use to be made using eel juice back in the day, oh and it needs lashings of chilli vinegar.
Thanks Bald Foodie Guy you stopped me buying that in my local Sainsbury's.. I trust your taste buds.
Nice review gareth
You have to get pie and mash from the London shops
Also they sell jellied eels
thanks Kizzy yes need a London trip
Just say it how it is mate, great video again 👏 very honest 👍
thanks 😊
I grew up on it mate every Thursday and every Saturday parsley liquor must have spirit vinegar with a chili in it to bring the sauce alive 🍀🇬🇧👍
Yes need the real thing. This was poor. Also my inexperience didn't help.
In asda they do Bobby's pie n mash I cook the mash in the microwave I defrost the liquor in a saucepan and I put the pies in the air fryer.
Cook mash for 8 minutes in microwave, cook liquor in saucepan and use a wisk so it doesn't go lumpy and I put the pie in the air fryer for 20 minutes on fan 200° it's amazing. It's says to cook either in microwave or oven. But they way I've explained above is how I cook it and it comes out amazing 😋😋😋😋 they way I cook it tastes just like Mamsies pie n mash
Gareth…I stand corrected…That “Liquor “…even with the E621 MSG…looks like it tastes like 🦮💩without…ha..ha..great video…sounds like it’s worth the money..just for the pie..keep up the great work
Will try and make saterday but not been well so can't drink for a few weeks not sure I can join in properly without a drink
Gazza the box for pie and mash look fantastic especially the flag
cheers Neil
You made me laugh 🤣 liquor tastes like wallpaper paste lol vinegar needed
Your absolute Trad liquor needs to come from a eel, pie n mash shop that cooks their own eels (getting less common now, but still around) - the water from cooking the eels makes the liquor. Of course most shops now just make a parsley or chive sauce, which to me is not the real deal. It's possible kershaws attempted to recreate the feel of the original by making it gloopy, because the liquid the eels were cooked in would jellify (because eels are gelatinous). so that would slightly affect the liquor texture and act as a natural thickener.
yes I thought this wasnt right, need a trip to London
I've lived in East London most of my life,born there as were parents , grandparents etc and the best by far was from watney market. Watney market is still there but it's nothing like it was in the 50s and 60s. You can't have proper pie and mash without liquor and smothered in vinegar, salt and loads of white pepper the pie shop always had marble tables and benches . Sadly not many of them left
Yes this was not that unfortunately. Will have to take a road trip to the big smoke.
It is like marmite, you either like it or not, but you will get a better taste from an authentic pie n mash shop, the liquor is made from the eel stock they cook jellied eels in and is very nice.
yes need a trip to London
Hi buddy, proper liquor is parsley sauce and it’s bloody lovely in a proper place.
Good to know!
You need it fresh from a pie n mash shop. With lots of vinegar and pepper, eaten with a spoon and fork. These packs are ok if you can't get to a "proper" shop. But just ok. It's my absolutely favourite meal
Used to be the liquor from cooking eels with parsley, now it's just a parsley sauce.
cheers
Menzies on Tower Bridge Road or Goddards in Greenwich are very good.
I love pie and mash with tinned mushy peas with some mint sauce and vinegar added... The Yorkshire way, Sod the liquor sauce.
Gareth,
Please do a crisp comparison.
I have just tried a new multi pack from Tesco.
The Stockwell brand 2x ready salted, 2x salt and vinegar, 2x cheese and onion.
To be honest although a bit bitty the cheese and onion are the best i have tasted in along time.
Please keep up the good work in helping the needy.
Thanks,
Mick
cheers Mick one to look at
They have it with chili vinegar down south
Cheers Gareth great review. Would prefer a nice pot of gravy & Cheesy mash potato. Better than liquor sauce . Someone must like it or it would not had hit the shops . Probably good value to be honest, For a quick midweek meal . Just made my own pies for tomorrow nights dinner , steak , Mushroom, red wine gravy . Thanks again buddy see you on the next one. 👍😋🍷