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The dish's story
The capital's most famous traditional pie and mash house, run by the Manze family since Italian immigrant Michele Manze took it over in 1902; the London Museum calls its Tower Bridge Road branch the oldest pie and mash shop still serving, known for eels and parsley liquor.
📋 London Museum🍴 Traditional British pub snack recipe — M. Manze
📋 recipe source: BBC Good FoodMore in London
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M. Manze
Pie & mash with jellied eels
Ingredients
- • eggs 4
- • good pork sausage meat 400 g
- • plain flour 2 tbsp
- • fresh breadcrumbs 100 g
- • beaten egg 1
- • vegetable oil, for frying as needed
Method
- 1 Soft-boil eggs 5 minutes, cool in ice water, and peel.
- 2 Divide sausage into 4 portions; wrap each egg evenly.
- 3 Dredge in flour, dip in beaten egg, then coat in breadcrumbs.
- 4 Deep-fry until deep golden and sausage is cooked through.
- 5 Drain and serve warm or cold with mustard.