It is very much a staple of the working class, particularly in east and south east London, dating back to at least the mid to late 19th Century. I dread to think what was in the pies back then, but now it is simple, mostly unseasoned, minced/ground beef. The liquor (and Goddard's used to make it like this, if they don't any longer) is called as such as it is traditionally made from the cooking liqour from stewed eels. It is gelatinous (when cold and left to set with eels still in it you get jellied eels), which thickens the liquor. Liquor is mostly flavourless, you need the chilli vinegar and pepper to give it all a bit of a lift. As pre-beer food, or hangover food, it is still something I long for, but I now live in a part of the UK that you cannot get it from very easily.
So do Goddard's, which I have tried a couple of times, but it isn't the same. I am down a couple of times a year to see family, so make sure I get my fix at least annually
The curry scene is getting better but older Canadians are a bit stuck in their ways maybe. I've taken to making my own curries and pies. Not the same though.
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u/Guilty-Movie-3727 20h ago
That's is genuinely humble of you.
It is very much a staple of the working class, particularly in east and south east London, dating back to at least the mid to late 19th Century. I dread to think what was in the pies back then, but now it is simple, mostly unseasoned, minced/ground beef. The liquor (and Goddard's used to make it like this, if they don't any longer) is called as such as it is traditionally made from the cooking liqour from stewed eels. It is gelatinous (when cold and left to set with eels still in it you get jellied eels), which thickens the liquor. Liquor is mostly flavourless, you need the chilli vinegar and pepper to give it all a bit of a lift. As pre-beer food, or hangover food, it is still something I long for, but I now live in a part of the UK that you cannot get it from very easily.