Jellied eels
From Wikipedia, the free encyclopedia
Jellied eels are eels cooked for approximately half an hour and allowed to cool. The juices then solidify forming the jelly. Sometimes gelatine is added. Jellied eels are often eaten with chili vinegar.
The dish is an East End of London delicacy, often sold with pie and mash. They are no longer commonly eaten in London, but can still be found, especially around the East End. They are also stocked in Harrods. [1].
In Italy, a similar dish is known simply as Anguilla ("eel"), in France, it is known as Aspic D'anguille. Jellied eel is often taken as a cold appetizer.
[edit] External links
- Background
- Jellied eels recipe - (not traditional)
- Pie and mash shop link
- Jellied eels story at The Guardian, 8 April 2002
- Iconic eels?
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