recipe for Parsley Liquor came from The Geat British Kitchen
web site (which is no longer available) and was reproduced
with the permission of The British Food Trust which ran the
British Food Trust websitewas a major resource for all those
in the UK and around the world who are enthusiasts for British
cooking, its past traditions and future potential. Most of
the recipes on the Trust's web site were indeed traditional
and, taken together, define the legacy of British Cuisine.
But of course cooking and recipes are ever-changing, no more
so than with British cooking, which has always been hugely
influenced by other cultures, many of which are now part and
parcel of our contemporary cuisine. The Trust's overriding
interest, then, was not that everything in the Kitchen should
be the pre-War idea of British, important though that foundation
is, but to share and enjoy the rich diversity of the culinary
life that is readily found in the British Kitchen today (wherever
in the world that Kitchen may be!).
Trust is a registered charity (Number 1064844), the aim of
which is to stimulate the awareness and involvement of the
general public in British food and cooking and to foster the
production, supply and consumption of good food.
you seen the article "Pie,
Mash and Liquor . . . the posh version". We
think the liquor is very close to the original recipe <click
is a recipe for the famous green gravy that is served with
the East End (London, UK) speciality of Pie, Mash and Liquor.
Butter (1 oz)
25g Plain flour (1 oz)
300ml Water (10 fl oz)
4 tbsp Chopped fresh parsley
(either flat leaf or curly)
Salt and freshly ground pepper
1 tsp Malt vinegar, optional
to make Parsley Liquor
the butter in a saucepan. Add the flour and cook for 1 minute.
add the water or stock. Bring to the boil, stirring continuously.
Add the parsley and seasoning and vinegar if using.
can use chicken stock to make your Parsley Liquor in place
of the water
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