I have asked before, I live in Perth WA and really miss a childhood food, how do I make the pie and liquor from an east London favourite
Of all the cuisines from around the globe, this one recipe alludes detection.

Here is one example

[link]

But I believe that years ago the stock from cooking jellied eels was used rather than water or chicken stock.

This link gives a bit of background.

[link]


There are other sites on the internet with recipes if you search for them on Google

Rosti is correct about the stock used is from eel cooking but it comes from stewing the eels which is not quite the same as Jellied. All the Pie shops had their own and still closely guarded secret, little extra.
Some authorities have suggested that it is potato water that is used but it is the natural, gelatinous content from the bones that gives the liquor its unique texture and flavour. The starch content from making the mash will not do this. Do not add any flavours or butter, just loads of chopped Parsley and a little flour to thicken if needed.
Still trying to find the ingredients for the pastry as it's not one of the normal ones but I suppose it's a case of how authentic you want to be but the Liquor is 100% Eel cooking stock.

Hi Barry

I understand the pastry is hot water type, similar to that used for authentic pork pies. My source is life long eater at Manzes in Tower Bridge Road, London. He is in his late 80's and has it at least once a week, says it keeps his joints supple!

David

I think you're right David but somewhere in the back of the grey matter Potato flour(?) is ringing a bell. Don't know why but it just is.

Mazro.
Nothing fancy with the mash.
No butter or milk etc. Just, as it's cooked.
Lumps and black hairy bits are optional.