Liquor sauce is to pie and mash what gravy is to a turkey dinner; however, there’s no alcohol involved, sadly enough. The sauce is a proud East London creation, going strong since the early 19th century. What goes into it? Bring together some parsley leaves, butter, chicken stock, garlic, and flour or cornflour.
Cook the sauce and reduce it until it becomes a thick and smooth concoction. Pure magic. Liquor sauce is best drizzled over mashed potatoes and beef pies. Fair warning: jellied eels on the side are also a thing – if only for the more adventurous among us and their stomachs of steel.
Sardines take center stage in this terrifying Cornish masterpiece as they boldly poke their heads through a crust of savory pie. We kid you not. Stargazy pie? More like Deathgazy pie, if you ask us. Keeping the fish heads company (albeit hidden) are bacon, hard-boiled eggs, and mustard.
This one’s a fishy feast that doubles as an interactive art installation. Stargazy Pie promises to be a wild ride. Remember to first pay your respects to those determined fish heads staring right back at you, and if or when the horror subsides, you can have a good laugh about it later.
The British have a knack for adopting dishes from their colonies (and their resources, too, if we're being honest). Kedgeree is one such dish. Now, the Brit version is a mix of salty fish, spiced rice, and hard-boiled eggs. The original version is an Indian dish called “Kichari” – a medley of rice, spiced lentils, fried onions, ginger, and veggies.
Kichari dates back to the 17th century but is still the comfort food of choice for many Indians. The early British colonists clearly felt the same way. They developed a fondness for the one-pot dish that reminded them of their childhood cozy foods.
Can we interest you in a breakfast of smoky fish alongside brown bread slices and a tantalizing lemon wedge? What’s that? No, we’re not kidding. Kippers refer to plump herring caught in their prime season in Britain. The fish is flattened like a pancake, salted and brined, and cold smoked for extra flavor.
That there’s no heat involved in this curing process is quite amazing. The fish in itself sounds delicious, we admit. But the brown bread and a lemon pairing? Not so much. We’ll stick to waffles or a bowl of Cheerios for breakfast. Kippers and salad? Maybe. Just maybe.
Bread and Dripping
Dripping is quite literally the fat leftover from roasting beef or pork. You can use it as cooking oil or spread the good stuff on pretty much anything. Every cardiologist’s nightmare comes true. The most beloved pairing by far is dripping and (surprise, surprise) bread! Bread with dripping is as time-honored a British tradition as tea.
Local pubs once dished out “mucky sandwiches” by the platterful. It was also popular in homes everywhere, however, the sandwiches have lost their appeal with everyone growing more health-conscious over the years. But ever so often, people still make a beeline to pubs that serve plates of mucky sandwiches with ale.