Yes lads and ladettes and it was lov-er-ly.

I bought some pies from Goldsteins, their plain pies are beef mince, did a big batch of mash, made with a heart stopping amount of salt, butter and milk and made the liquor as below. Smothered the lot in malt vinegar and tucked it. Obviously not exactly the same as East End fair but not a bad imitation for the antipodes. Enjoyed it so much I will be making the effort again in the not to near distant future.


This is a recipe for the famous green gravy that is served with the East End (London, UK) speciality of Pie, Mash and Liquor.

Ingredients Parsley Liquor

25 Gram Butter (1 oz)
25 Gram Plain flour (1 oz)
300 ml Water (10 fl oz)
4 Tablespoon Chopped fresh parsley
Salt and freshly ground pepper
1 Teaspoon Malt vinegar, optional

How to make Parsley Liquor

Melt the butter in a saucepan. Add the flour and cook for 1 minute.
Gradually add the water or stock. Bring to the boil, stirring continuously. Add the parsley and seasoning and vinegar if using.

Serve with a minced beef pie and mashed potatoes.

Sounds nice Begs, I must say I've changed my mind on P+M, id quite like to try it now, and I blame everyone here though.

However something seems to be missing from your recipe

lol, you're a good sport mate. Peas are optional for the unitiated.

Fixed

I had pie n mash last night but with gravy. It was Bisto gravy though

I also had peas lol.

You'll never look back mate, it's the single finest food in the universe. I used to have double pie, double mash, lots of liquor with vineger and a can of shandy. I always went to Nathan's in Barking Road. I've tried other's including Duncan's and Robin's but Nathan's was always my favourite. They used to queue down the road on matchdays to get in there.

I like Duncan's.