- Jellied eels
Jellied eels are
eel s cooked for approximately half an hour and allowed to cool. The juices then solidify forming the jelly. Sometimesgelatine is added. Jellied eels are often eaten with chilivinegar .The dish is an
East End of London delicacy, often sold withpie and mash . They are no longer commonly eaten in London, but can still be found, especially around the East End. They are also stocked inHarrods . [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"). InFrance , 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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