Paul Kribs wrote:My recollection of pie and mash is that the pies did not have a wet interior, and the pie crust was hard and dry, hence the liquer. Without it the meal would have been very dry. I don't know what they are like nowadays as I haven't had any for about 25 years (pie & mash that is)
To be honest, I was never over keen on it with the hard crust and lumpy mash. Like Oddley, I much prefer my own pies and my own mash. I also prefer it with brown gravy, although I must say I like parsley sauce on conger eel and mash..
Regards, Paul Kribs
Wohoki wrote:I JUST WISH I COULD GET SOME DAMNED EELS. Will you all stop it, 'cause some of us can't get eel pie, or eels, or conger, or crawfish and oyster gumbo (especially the last). My stomach is giving me orders that I can't follow, and it hurts.
Please, take pity.
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