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The Oldest Fast Food Restaurant in London's East End - YouTube
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-One thing about eels
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A lot of people see these as snakes
and all the rest of them-- Well, they're not.
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Very very nutritious
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Very easily digested
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And they're supposed to be an aphrodisiac.
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What are you smiling at?
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Pie and Mash is very traditional,
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especially in the East End.
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I would think that mostly because
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it was a very very cheap and quick meal.
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It was possibly one of the very first fast foods
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Where you could walk in,
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order your food,
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and within a blink of an eye,
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You've got it on a plate. You're sitting down eating it
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My great grandfather, Robert Cook,
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Apparently in 1862,
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He decided to put a meat pie
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with the mash potato
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and parsley sauce, the liquor
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And that was the very first time it was actually done.
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As we know it. As pie and mash and liquor.
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- I've been coming here since Joe opened this
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I've been over South London
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and they're not the same as this
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This is the original.
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- This little rubber thumb stall,
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is because in the middle of the eel,
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there's bones.
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And if you are unlucky--
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It doesn't happen all the time,
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you put your thumb in,
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and the bone goes up your thumb, which is a lot of fun
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But it does double as a wart, which is very handy.
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So I got some eels here that I'm gonna prepare
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They are alive.
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I've had them in water so they're not that lively.
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Now you go basically behind the flippers,
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or behind the ears as we call it,
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Straight across, and he's dead.
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It's as quick as that
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Then,
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across the belly,
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She's run away
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And then straight up
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Like so
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And here we go for the guts
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I was born and brought up in a market.
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I used to cut the eels up with my dad
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when I was a tiny, tiny kid.
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He'd get me one that was half knocked out
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And I'd hack it's head off and
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gut it off for fashion
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You gotta be careful because I could
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cut the head off and the blood
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could squirt into your lenses
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Better than that, it could go into your eye and that is--
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fearsome I tell you.
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It stings like buggery.
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They're very, very meaty.
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They're a beautiful bread, eel.
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Got lovely, thick sides to them.
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That is how we prepare to cook them.
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These have to be washed
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and they're beautiful, beautiful pieces of eel.
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What we'll do now, while I'm waiting for the pot to boil,
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so we can put the eels on,
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Is go over to the making board and make some pies.
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Ugly!
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Here.
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Right,
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the dough obviously is already made.
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We make that during the day
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The bottom dough and the top dough
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That's the bottom dough now
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that's being squashed out.
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It will be squashed in here and divided
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into 36 equal dollies.
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It will roll out through the rolling machine there.
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Everything's all done from scratch. Everything.
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Well this starts off as short crust pastry
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but this being the bottom dough,
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it needs to be
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a firmer, more elastic dough than the crust.
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So this ends up with the older cuttings from the crust
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and the bottom dough
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and flour and water.
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This is the podger
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And this is an old, odd piece of dough
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that we use to make
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the indentation for the meat to go in.
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All these processes, although they're very simple,
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by themselves,
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are very important when they come to the whole.
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This is our meat.
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Scotch hind quarter flank
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that I bone out every week.
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And we've got salt and pepper
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And a little bit of caramel for
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a bit of gravy color, if you will.
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And that's it.
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We always have British beef. Sometimes Scotch.
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But always,
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always, very, very good quality.
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I don't think there's anything
wrong with simple food, that's all. I never have.
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Good quality product to start with,
cook it well, present it nice--
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I don't think you can go wrong.
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And that's as basic as pie and mash.
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That's as basic as fish and chips
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It's keeping consistency.
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There's your pies, ready to have the top put on.
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And you don't hold the pie like a brick.
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You got no idea how gently I'm holding these pies.
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There's no finger marks on them. No thumb marks.
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I love cooking. Always have since I was a kid.
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For my 21st birthday, one of my presents was
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a crepe suzette burner and a frying pan.
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But I call this,
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with deep respect,
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cooking by numbers.
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I was a shit painter.
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And my painting by numbers used to look awful.
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Because I always used to overlap.
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It's exactly the same as making these.
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If you do it as it's supposed to be done,
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you'll end up with a bloody good pie.
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There's your batch of pies.
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They're all ready for the oven.
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Alright, if you let me have a quick little splosh,
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we'll have a look at eels.
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Alright.
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Well, here's your pimentos.
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I've got the water on here.
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I've thrown the pimentos in.
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There's your eels, ready to go in.
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And they go into absolutely
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boiling water.
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And they'll simmer for about 8-10 minutes
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and they should be done.
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This is the part where we had the eels boiling
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and they are cooked.
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All you need to do is have a drop of your liquid
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to help to make your jelly.
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This is powdered gelatin
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that you dissolve into your liquid.
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Now what you do,
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is take out your eels--
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Handle them gently.
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You don't have to bash them around
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because they are quite tender now.
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We'll stick that in there
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so that they're nicely covered with jelly.
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They'll cool right down now.
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They'll go into the fridge
and they'll be jelly by the morning.
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And then what you will end up with is...
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jellied eels.
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Alright. Lunch time.
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Here's your pie, straight out the oven.
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There's your mash
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And here is the parsley sauce. The liquor.
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And here's your jellied eels.
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Here's your chili vinegar
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You got the full kit there. The full one, see
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Thank you and good night.
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- The pies are done beautiful
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And when you take the lid off the top the pastry,
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there's all the gravy and--
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and the mincemeat. It's lovely.
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And the mash
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It's all quite nice
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I'll be eating that camera in a minute
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-Piggy. How old are you now?
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-Nearly 88
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And I'm still here
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Yeah, we know that
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