Pie, mash, and liquor is a traditional British dish that has been a staple in London, particularly in the East End, for centuries. This hearty meal, originally a working-class food, consists of a meat pie, mashed potatoes, and a parsley sauce known as “liquor.” But what exactly is this mysterious “liquor,” and how is it made? In this detailed guide, we’ll explore the origins and ingredients of this unique sauce, provide a step-by-step recipe, and discuss its place in British culinary history.
The Origins of Pie, Mash, and Liquor
The origins of pie, mash, and liquor date back to the 19th century in London, where it was sold in “pie and mash shops” that catered to the working class. These shops served inexpensive meals that were both filling and tasty, making them a popular choice among laborers. The meat pies were traditionally filled with eels, which were abundant in the River Thames, and the liquor was originally made from the water used to cook the eels. Over time, the dish evolved, with minced beef replacing eel in the pies and the liquor becoming a parsley-based sauce.
Why is it Called “Liquor”?
The term “liquor” in this context does not refer to alcohol but rather to the sauce that accompanies the pie and mash. The name likely originates from the early version of the sauce made from eel broth. As the dish evolved, the sauce retained the name “liquor” even after parsley and flour were added to create a more substantial sauce. Today, liquor is a key component of the dish and is beloved for its distinctive flavor and smooth texture.
Ingredients for Traditional Liquor in Pie, Mash, and Liquor
To make the traditional liquor for pie, mash, and liquor, you will need the following ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh Parsley | 1 large bunch (about 100g) | Chopped finely |
| Butter | 2 tablespoons (30g) | Unsalted, for richness |
| Plain Flour | 2 tablespoons (30g) | For thickening the sauce |
| Vegetable Stock | 2 cups (500ml) | Traditional recipes may use eel stock |
| Milk | 1/2 cup (120ml) | Optional, for a creamier sauce |
| Salt and Pepper | To taste | For seasoning |
Step-by-Step Recipe for Traditional Liquor
Making liquor for pie, mash, and liquor is a simple process that requires a few basic ingredients and techniques:
1. Prepare the Parsley
- Chop the Parsley: Start by washing the parsley thoroughly. Remove the leaves from the stems and chop the leaves finely. Set aside.
2. Make the Roux
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Add the Flour: Once the butter is melted, add the flour. Stir continuously to create a roux, cooking for 2-3 minutes until the mixture turns a light golden color. This step is crucial for thickening the sauce.
3. Create the Liquor
- Add the Stock: Gradually add the vegetable stock to the roux, whisking constantly to avoid lumps. If you’re following a traditional recipe, eel stock would be used instead of vegetable stock, but both work well.
- Incorporate the Parsley: Stir in the chopped parsley and continue to whisk until the sauce thickens. This should take about 5-7 minutes.
- Season: Taste the sauce and season with salt and pepper as needed. If you prefer a creamier sauce, you can add milk at this stage, whisking it in until fully incorporated.
4. Serve the Liquor
- Serve: Pour the hot liquor over a serving of pie and mash. The sauce should be smooth and glossy, coating the pie and potatoes beautifully.
Tips and Tricks for Perfect Liquor
1. Ingredient Quality
- Fresh Parsley: Fresh parsley is key to achieving the bright green color and fresh flavor that liquor is known for. Avoid using dried parsley, as it won’t provide the same vibrancy.
- Butter and Stock: Using good-quality butter and stock will enhance the richness and depth of flavor in the sauce.
2. Cooking Techniques
- Roux Consistency: Ensuring that the roux is cooked to a light golden color before adding the stock is essential for achieving a smooth sauce without any raw flour taste.
- Whisk Constantly: Whisking the sauce continuously as you add the stock will help prevent lumps and ensure a silky texture.
3. Flavor Enhancements
- Garlic and Onion: For an extra layer of flavor, consider adding finely minced garlic or onion to the butter before creating the roux.
- Herb Variations: While parsley is traditional, you can experiment with other herbs like dill or chives for a different twist on the sauce.
Customization and Variations
While traditional liquor is made with parsley, butter, flour, and stock, there are several ways you can customize the recipe to suit your taste preferences:
1. Creamy Liquor
- Add Cream: For a richer sauce, substitute part of the stock with cream. This will create a velvety texture and a more indulgent flavor.
2. Vegan Liquor
- Plant-Based Butter and Milk: Replace the butter with a plant-based alternative and the milk with a non-dairy option like almond or oat milk to make the sauce vegan.
3. Herb-Infused Liquor
- Mix of Herbs: Combine parsley with other herbs such as thyme, rosemary, or sage to create a more complex flavor profile.
Pairing Suggestions for Pie, Mash, and Liquor
Pie, mash, and liquor is a hearty meal that can be paired with various sides and drinks to enhance the dining experience:
1. Beverages
- Ale or Beer: A traditional British ale or beer pairs wonderfully with the savory flavors of pie, mash, and liquor.
- Cider: For a slightly sweeter pairing, try serving the dish with a glass of hard cider.
- Tea: A cup of strong black tea, such as English Breakfast, complements the meal perfectly, especially when enjoyed in the afternoon.
2. Sides
- Mushy Peas: Serve mushy peas on the side for a classic British accompaniment.
- Pickled Vegetables: A side of pickled onions or gherkins adds a tangy contrast to the richness of the dish.
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Conclusion
Pie, mash, and liquor is a quintessentially British dish that has stood the test of time. The liquor, in particular, is a key component of the meal, bringing everything together with its rich, savory flavor and smooth texture. By following the recipe and tips provided in this guide, you can recreate this traditional sauce at home and enjoy a taste of British culinary heritage. Whether you’re preparing it for a special occasion or as a comforting weeknight meal, pie, mash, and liquor is sure to satisfy.
FAQs
Q: Can I make liquor without using eel stock? A: Yes, you can use vegetable stock as a substitute for eel stock. While eel stock is traditional, vegetable stock still provides a delicious base for the sauce.
Q: How do I store leftover liquor? A: Store any leftover liquor in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Q: Can I freeze liquor? A: Liquor can be frozen, but the texture may change slightly upon thawing. To freeze, let the sauce cool completely, then transfer it to a freezer-safe container. Thaw overnight in the refrigerator and reheat on the stove.
Q: What other dishes can I use liquor with? A: Liquor pairs well with other savory pies, mashed potatoes, or even roasted vegetables. It can also be used as a gravy substitute in various dishes.
Q: Is liquor always green? A: Yes, traditional liquor is green due to the parsley, but the exact shade can vary depending on the amount and freshness of the parsley used.