The Essence of Traditional Pie and Mash

What is the essence of traditional pie and mash? This very British dish began life in London 150 years ago and has been a staple of many working poor of London during the 19th century. The cakes were made with cheap cuts of meat after not support Thames eel, these eels were the initial filling for pies because they were numerous and cheap. However, the pies are baked and sold in the City of London, when they were fresh, hot and cheap. They also have a meal that has kept these workers in a hard day's work.

Outside these times was developed and mashed bakeries that many of us are familiar with the Londoners. The most successful traders in the street has its own local pastel and grown the business through the quality of its food. The shops are simply decorated and a menu evens easier. But the essence of these stores were provided a quick meal, heated to a value in money without superfluous. And all this with a smile and a joke and people who had worked in these stores. They were mainly for the working class, but who could resist a cheap meal and healthy?
                                  
Each store has the same basic menu, but the food is always a little different. This is because the cakes are fresh and cooked on cite so that each store has their own family recipe for cakes and liquor. The liquor was originally based on the remaining stock of eels kitchen had thickened to a sauce of parsley sauce added. Its green color may put some off newcomers, but the taste is very smooth. A little vinegar is all that is needed to pump.