PIE & LIQUOR

CLASSIC VICTORIAN STREET FOOD, LONDON’S EAST END, 19TH CENTURY

In Victorian London a popular working class meal was eel pie and mash potato with liquor (a sauce made from the eel cooking liquid). During this period the River Thames was brimming with eels and this pie was a cheap, delicious meal popular with East End dockers. Over time, as eels became rarer and more expensive, they were replaced with beef mince as the filling but pie, mash and the all-important liquor sauce remained an East End staple well into the 20th century. Today establishments such as M Manze – founded in 1902 and London’s oldest pie shop – still serve this British classic. Ingredients For the pie 500g mince1 onion (diced)1 clove of garlic (crushed)Beef stockSalt and pepper250g self-raising flour250g flour1 tbsp butter125g suet For the sauce 50g butter500ml…

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All About History (Digital) - 1 Issue, Issue 150

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