Meat Pie Seasoning - Old recipe

muskoka

Help. A friend has lost their mum and a fav receipt was a meat pie the mum used to make. However, we have no idea what the magic ingedient was. The only thing we know is it was a seasoning in a dark bottle and the old lady was from Northern Ireland, so figure the ingredient must be something was around about 40+_ years ago. Does anyone have any idea what this could be please, please????? Would really appreciate any input from anyone. Thank you

kittycat204

lea and perrins would be my first guess
http://www.google.co.uk/search?sugexp=chrome,mod%3D4&q=lea+and+perrins&um=1&ie=UTF-8&hl=en&tbm=isch&source=og&sa=N&tab=wi&ei=ZCbPT_GyCqGJ0AWV1dnJCw&biw=984&bih=515&sei=aSbPT7K8NeHH0QXB3tHJCw

i was also thinking it could be mushroom ketchup or anchovy pasta.

rachbc

worchershire sauce wuld be my first guess or maggi seasoning

http://www.mysupermarket.co.uk/tesco-price-comparison/Marinades_And_Sauces/Maggi_Liquid_Seasoning_100ml.html

maman

rachbc wrote: »

worchershire sauce wuld be my first guess or maggi seasoning

http://www.mysupermarket.co.uk/tesco-price-comparison/Marinades_And_Sauces/Maggi_Liquid_Seasoning_100ml.html

I'd agree with the Worcestershire sauce. I always use it for my beef casseroles but it did occur to me it could have been gravy browning, just to darken the gravy rather than season it.

rosie383

kittycat204 wrote: »

i was also thinking it could be mushroom ketchup or anchovy pasta.

Not in NI 40 years ago!!!!! Likely to be gravy browning or Worc sauce as already suggested.

kittycat204

rosie383 wrote: »

Not in NI 40 years ago!!!!!

Why?

"Geo Watkins Mushroom Ketchup The secret of many a Victorian cook, this tastes halfway between Worcestershire Sauce and soy sauce with subtle undertones of mushroom."

http://www.independent.co.uk/life-style/condiments-to-the-chef-1098328.html

It's a dark bottle too http://www.google.co.uk/search?hl=en&pq=mushroom+ketchup&cp=4&gs_id=f&xhr=t&q=geo+watkins+mushroom+ketchup&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&biw=984&bih=515&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi&ei=8F_PT9-GMcqx0QXFgrTJCw

Fruball

kittycat204 wrote: »

Why?

"Geo Watkins Mushroom Ketchup The secret of many a Victorian cook, this tastes halfway between Worcestershire Sauce and soy sauce with subtle undertones of mushroom."

http://www.independent.co.uk/life-style/condiments-to-the-chef-1098328.html

It's a dark bottle too http://www.google.co.uk/search?hl=en&pq=mushroom+ketchup&cp=4&gs_id=f&xhr=t&q=geo+watkins+mushroom+ketchup&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&biw=984&bih=515&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi&ei=8F_PT9-GMcqx0QXFgrTJCw

I was going to suggest the mushroom ketchup too. I love it and use it in lots of things, esp spag bol and casseroles.

Would be great in a meat pie

muskoka

Thanks guys. Keep 'em coming please.

[Deleted User]

I would say Worcs sauce as well My late OH loved it he used to drizzle it over cheese on toast topped with baked beans and a splash of the dark brown stuff I can't abide it myself just the smell puts me off .When I made a meat pie I would always bung a bit of guiness or any dark ale in the meat to give it flavour and I don't like the taste of beer at all but it brings out the flavour of meat beautifully,especially if your pie making with some beef skirt

rosie383

rosie383 wrote: »

Not in NI 40 years ago!!!!! Likely to be gravy browning or Worc sauce as already suggested.

Sorry...... Just seemed very exotic for Norn Iron! Didn't realise it was something very old. Maybe my family weren't just very adventurous!

THIRZAH

My grandma used to put mushroom ketchup in steak pies.I'm sure it came in a dark bottle.