Jellied eels

Jellied eels

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. [http://www.pilotguides.com/destination_guide/europe/england/jellied_eels.php]

Some eels are from Lough Neagh. Jellied eels can now be purchased on the internet. [ [http://www.eelhouse.co.uk/eels.html Jellied eels sold throughout the UK for eel pie, jellied eels or stewed. All eels used in our recipes and supplied to you are from Lough Neagh. ] ]

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.

Notes

External Links

* [http://www.bbc.co.uk/dna/h2g2/A8573132 Background]
* [http://www.guardian.co.uk/netnotes/article/0,6729,680948,00.html Jellied eels story] at "The Guardian", 8 April, 2002


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