Skip to Content

What is liquor in pie and mash made of?

The liquor sauce that is typically served as part of Pie and Mash is traditionally made with a combination of eel stock, butter and parsley that is thickened with flour. This creates a savory, creamy sauce that is traditionally poured over the pie and mashed potatoes on the plate.

It’s usually made with salt, pepper and other ingredients to taste and can also include ingredients such as vinegar, Worcestershire sauce, nutmeg, and anchovies. While the recipe may vary slightly from one cook to the next, the combination of ingredients is usually the same.

It’s a great accompaniment to a traditional British meal that has been served in London’s East End since the Victorian era.

What is traditionally served with pie and mash?

Pie and mash is a traditional English dish typically consisting of hot water crust pastry served with mashed potatoes, and commonly with a savoury gravy-like substance called ‘liquor’ (which is traditionally comprised of parsley, salt, and vinegar).

It is usually served with chilled eel liquor (a stock made from the eel bones and salt). Other additions can include fried beef pies, steak and kidney pies, chestnut or button mushrooms, parsley sauce, or mint sauce.

Some recipes may also call for jellied eels as an accompaniment. For vegetarians, it’s common to omit the meat from the pies and instead increase the number of mushrooms or add a vegan gravy or butter.

Whatever the accompaniments, this classic British staple is sure to please.

What does liquor taste like with pie and mash?

Liquor with pie and mash can be a delicious, hearty combination. Pie and mash is usually served with a ‘liquor’, which is a traditional sauce made of parsley, butter, and a mixture of various spices.

The liquor has a classic British flavor, combining the brightness of the parsley with the richness of the butter. When paired with a savory pie, the liquor can add a pleasant, salty depth that truly compliments the meal.

A thick and creamy mash pairs beautifully with the liquor, as the starchiness helps to balance the extra richness. For an even more unique taste, add some vinegar or Worcestershire sauce to the liquor, for a tangy sweetness that can truly bring the flavors of the pie and mash to the next level.

What is cockney liquor?

Cockney liquor is an English term that refers to alcoholic drinks that are traditionally enjoyed by Londoners and Cockneys (native East Londoners). These include everything from beer and ale to wine, cider and spirits.

Cockney liquors can be broadly split into two categories, ale and spirit drinks. Ale is a type of beer made from hops and malt and is traditionally enjoyed in London taverns. Spirits are distilled drinks, typically made from grain and local fruits and herbs, and were historically a popular drink in the city.

These liquors are often flavoured with things like nutmeg, cinnamon or other spices. Cockneys were known to enjoy their ale or spirit drinks in vast quantities, often drinking together in groups in their local taverns, pubs or “dives”.

The practice of drinking large amounts of ale or strong liquor was known as “going on the tear” and was typically done on holidays and weekends.

What beverage goes well with pie?

Coffee is likely the most popular choice of beverage to accompany a slice of pie. Its mild taste is designed to complement the sweet and savory flavors present in pies, while the warmth of the drink helps to balance out the richness of the pastry.

Hot chocolate is also a great beverage to have with a piece of pie, as the creamy sweetness of the drink further emphasizes the sweet flavors of the pie itself. For a refreshing drink, try a glass of cold milk with a slice of pie for a classic and delicious combination.

Beer pairing can also be a great choice for certain types of pies, such as fruit pies, or pies that have flavors of spices or caramel notes. Beer can provide a bold contrast that helps to bring out the subtle flavors in the pie, while also adding its own complementary accents to the meal.

Do you eat pie and mash with a spoon?

No, you don’t eat pie and mash with a spoon. Pie and mash is traditionally eaten with a fork and a special tool called a “Mash Splade. ” The Mash Splade is a flat, metal instrument with an egg-slicer-like shape on one side and a curved prong on the other, which is used to mix and mash the potatoes.

It’s usually eaten with a spoonful of liquor (an eel-based gravy) on the side.

Which liquor is the most popular?

It is difficult to determine which liquor is the most popular as people’s tastes vary significantly and there is no definitive measure for popularity. However, statistics suggest that some of the most popular types of liquor worldwide include whiskey, vodka, and rum.

In particular, whiskey has the widest presence across different markets, from North America to Europe and Asia. It is also one of the oldest and most popular distilled spirits in the world, with several varieties including American rye, Canadian whisky, Scotch whisky, Irish whiskey, and Japanese whisky.

Vodka is also very popular due to its versatility, affordability, and its ability to mix easily with other ingredients and flavors. It is often used in popular cocktails such as martinis, Moscow mules, and cosmopolitans.

Lastly, rum is popular in many parts of the world, particularly the Caribbean and Latin America. Its popularity is due to its deep flavor and its ability to be used in a variety of different cocktails, such as mojitos, daiquiris, and piña coladas.

Can liqueur get you drunk?

Yes, liqueur can get you drunk. Liqueur is an alcoholic beverage with a high sugar content, ranging anywhere from 15-50% alcohol by volume (ABV). Depending on the liqueur, the ABV can be even higher.

As with any other alcoholic beverage, if the liqueur has a high enough alcohol content, it has the potential to get you drunk. It is important to remember that alcoholic beverages can affect everyone differently, so it’s important to drink responsibly.

Consuming too much alcohol can be dangerous, so it’s important to be aware of how much you are drinking and not go over the recommended daily limit for alcohol consumption.

Why is pie and mash liquor called liquor?

Pie and mash liquor is a type of thick, gravy-like sauce that is traditionally served with pie and mashed potatoes. It is typically made with beef or chicken stock, flour, and seasonings, and is often thickened with a roux.

The sauce is typically dark brown in color and has a rich, savory flavor. It is also one of the oldest types of sauces still in existence, with recipes dating back to the Middle Ages.

The name “liquor” is thought to come from the early days of the sauce’s history, when it was made with beef or chicken broth that was then “liquored up” with the addition of alcohol. This gave the sauce a deeper flavor and also helped to preserve it.

Today, most pie and mash liquor is made without alcohol, but the name has stuck.

How do you eat pie mash and liquor?

Eating pie mash and liquor is a traditional British meal, typically consisting of mashed potatoes, beef or eel pie, and liquor sauce. The dish originated in the working-class areas of London in the 18th century.

To prepare the dish, the meat pie should be baked in the oven, according to the manufacturer’s instructions. Meanwhile, the potatoes should be peeled and chopped and boiled in salted water for about 10 minutes until they are soft.

Once cooked, the potatoes should be drained, mashed and seasoned with a little butter and salt and pepper.

The liquor sauce typically consists of white sauce and eel stock, seasoned to taste. Alternatively, you can use beef stock in place of eel stock.

Once everything is ready, the meat pie should be cut into wedges and served with the mashed potatoes and a generous helping of the liquor sauce. Enjoy!

Is pie and mash healthy?

Pie and mash is a classic dish and can be a delicious and comforting meal. While it can be healthy if made in a certain way, it definitely has potential to be very high in fat, calories and sodium. If you are opting for a healthier version, keep an eye on the calorie content of ingredients such as the pastry and the filling, as well as the fat content of the mashed potato.

Also, try to make your own mashed potato, as shop bought can often be high in salt. Additionally, instead of using gravy from a packet, make your own using fresh vegetables and herbs for added flavour and nutrients.

Finally, try to opt for leaner cuts of meat for the filling and use low-fat or reduced-fat dairy products, such as low-fat cheese, to top the mash. If you balance the dish with plenty of fresh vegetables, you can create a tasty and nutritionally balanced meal.

Can you reheat apple pie twice?

Yes, you can reheat apple pie twice. However, for food safety reasons, it is best to limit reheating apple pie to twice, and it should not be reheated more than that. When reheating apple pie, be sure to cover it with foil or paper so it does not dry out.

If you plan on reheating apple pie more than twice, discard the leftovers and make a fresh batch instead. For best results, heat the apple pie in the oven at 350°F (175°C) for 25–30 minutes or until the center is hot.

You can also heat it up in the microwave, but keep in mind the crust might not have the same texture after microwaving.

Can apple pie be microwaved?

Yes, apple pie can be microwaved. To heat it up, the pie should be cut into slices and placed on a microwave-safe plate. Make sure the plate has a lip all the way around it so the juices don’t run out.

Then, cover the pie with a paper towel, microwave it in 30-second intervals, and check the temperature until it is heated to the desired temperature. If the crust is getting too brown in the microwave, a piece of aluminum foil can be placed over top to prevent burning.

Apple pie should be microwaved on a low power setting. A quick way to ensure that the pie is at a safe temperature is to take a wooden spoon, dip it in cold water, and then stab the center of the pie and hold it there for a few seconds.

If the spoon is warm, or if steam rises out of the pie, then the pie is ready!.

Why are there eels in pie and mash?

Eels in Pie and Mash is a traditional East London dish made up of mashed potatoes, parsley liquor (a kind of broth) and eels. The exact origins of the dish are not known, but there are a few theories.

One theory suggests that the dish was created by Jewish immigrants in the late 19th century. At this time, Pie and Mash shops were opening up all over London and were a popular cheap meal. Eels were a cheap source of protein, so they were added to the dish as an inexpensive alternative to meat.

Another theory suggests that the dish was invented by Cockney fishmongers, as eels were abundant in London at this time.

Eels in Pie and Mash remains a popular dish in East London and is still served in many traditional Pie and Mash shops. The eels are usually served in a thin, creamy parsley liquor sauce which adds flavour and texture to the dish.

Many people top off their Pie and Mash with a spoonful of eel-flavoured mash gravy, which is made from the juices of the eels.

Eels in Pie and Mash is a classic British dish that has stood the test of time, and is still enjoyed by many Londoners today.

Where does pie and liquor come from?

The origin of pie and liquor can be traced back to ancient civilizations. Pie has been around since the ancient Egyptians, who made a early form of the pastry with honey and nuts called pastilles. Liquor is believed to have been first developed in the Middle East in Mesopotamia around 7000 BC.

The Babylonians and the Assyrians used a primitive form of beer, which was made from grains such as barley, wheat and millet. Both of these ancient civilizations also produced wines, which were made from grapes.

Fast-forwarding to the Middle Ages, pies gained popularity throughout Europe and were eaten by all classes of society. Recipes for pies varied from area to area and often used basic ingredients, such as suet, currants, apples or berries.

Additionally, liquor production became more widespread throughout the region. This was partly due to the development of distillation technology that enabled alcohol to be purified and its flavor more easily manipulated.

Distillers began using fruits and spices to flavor their alcohol and to preserve it for longer.

Today, pies are enjoyed worldwide and alcoholic beverages are ubiquitous in many places. It is not known for sure whether the two were combined in a recipe before the modern era, though there is some historical evidence to suggest that such combinations may have been served in taverns and inns.

Either way, the marriage of pie and liquor make for a delightful indulgence!.

Is eel pie a real thing?

Yes, eel pie is a real thing and is a traditional British dish dating back to the Edwardian era. The pie is usually made from smoked eel, jelly, and red wine and is usually served with mash and mixed vegetables.

Variations may also use mushrooms, egg, cream, or other fillings. It is a common dish served in East London pubs and can be found at traditional fish and chips shops. Eel pie and mash is a popular dish in London and a traditional Sunday lunch favourite.