does anyone pls have recipe for liquor you get with pie and mash. not just parsley sauce. the proper recipe pl

Answer 1

Ingredients Parsley Liquor

25 Gram Butter (1 oz)
25 Gram Plain flour (1 oz)
300 ml Water (10 fl oz) or Stock
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.

Answer 2

The secret ingredient is ........... Boil a separate pot of potatoes, but half the amount that you'd use to make mash. Boil until it's completely mushy in the water. Add your parsley and butter , one chicken stock cube & salt and pepper along with two small crushed garlic cloves. Blend together and you have traditionally made liquor:-) that's the bonus of working in a very well known pie & mash shop many years ago. Enjoy x

Answer 3

Ok this is the Queen of questions.
You of course need water, (usually from fish stock Maybe eels as this contains gelatine in its natuaral form) the liquor has also pepper and salt, as well as parsley in it, a form of starch is introduced in the form of corn flour, but of course the amount is subjest to trial and error, What ever you do, add lots of Parsley, and think about doing this in two forms, dry , and cooked / I will leave you to fathom this out. If you must, shave a very small amount of Birds eye Chilli in, that is for the brave

VINIGAR IS ADDED TO THE DISH,NOT THE SAUCE
hahaha

Answer 4

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Answer 5

I understand the pie shops keep their liquor recipes a closely guarded secret, but also understand it contains the stock in which eels are cooked.

Answer 6

Liquor? Do you mean liquid?

Bisto have just brought out Roast Onion Gravy which, quite frankly, is worth fighting your granny for.