Pie and Mash
Apr. 9th, 2005 03:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sildilI was talking to ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
hidden_hero in my previous entry and extolling the virtues of Pie and Mash, my absolute all-time favourite food.
When I was a child in the East End of London, my BEST treat was to eat at Cooke's Pie and Mash shop near Ridley Road market in Dalston.
All the following photos are from a superb photographic book called 'Eels, Pie and Mash' by Chris Clunn.
This is, or rather was, Cooke's Pie and Mash shop, sadly it is now a wine bar. The building itself was listed as of architectural merit, but the atmosphere of the sawdust on the floor and the marble dining tables and the smell of the food cooking can't be replaced. The window to the left was where they would serve the fresh eels for people to take home and cook.
Pie, Mash and Stewed Eels. The pies were meat pies and always served with parley 'liquor' which was made from the fish stock that the eels were stewed in. You pour loads of malt vinegar over it, lots of pepper and it is ambrosia! Trust me!
The eels are kept in the drawers, full of ice and cold water, until needed. They have to be killed fresh.
Two elderly customers.
The book is wonderful, and every now and then I take it out and get all nostalgic!
hidden_hero in my previous entry and extolling the virtues of Pie and Mash, my absolute all-time favourite food.When I was a child in the East End of London, my BEST treat was to eat at Cooke's Pie and Mash shop near Ridley Road market in Dalston.
All the following photos are from a superb photographic book called 'Eels, Pie and Mash' by Chris Clunn.
This is, or rather was, Cooke's Pie and Mash shop, sadly it is now a wine bar. The building itself was listed as of architectural merit, but the atmosphere of the sawdust on the floor and the marble dining tables and the smell of the food cooking can't be replaced. The window to the left was where they would serve the fresh eels for people to take home and cook.
Pie, Mash and Stewed Eels. The pies were meat pies and always served with parley 'liquor' which was made from the fish stock that the eels were stewed in. You pour loads of malt vinegar over it, lots of pepper and it is ambrosia! Trust me!
The eels are kept in the drawers, full of ice and cold water, until needed. They have to be killed fresh.
Two elderly customers.
The book is wonderful, and every now and then I take it out and get all nostalgic!
(no subject)
Date: 2005-04-09 05:32 pm (UTC)