Dish

Jellied Eels

Jellied Eels are typically made by boiling chopped eels in a mixture of water, vinegar, and spices such as bay leaves, cloves, and allspice. The eels are then removed from the stock and the stock is allowed to cool and set into a jelly. The eels are then added back to the jelly and the dish is served cold. Jellied Eels are a popular dish in London and the surrounding areas, and are often served as a snack or appetizer. They have a strong, slightly fishy flavor and a gelatinous texture.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Seafood› Fish Dish› Eel Dish

Origins and history

Jellied Eels have been a popular dish in London since the 18th century, when they were sold by street vendors as a cheap and filling snack. They were particularly popular with the working classes, who could not afford more expensive meats. Today, Jellied Eels are still a popular dish in London, although they are not as widely consumed as they once were.

Dietary considerations

Jellied Eels are not suitable for vegetarians or vegans, and may not be suitable for those with shellfish allergies. They are high in protein and low in fat, but may be high in sodium depending on the recipe.

Variations

There are no significant variations of Jellied Eels, although some recipes may use different spices or flavorings.

Presentation and garnishing

Jellied Eels are typically served in a small bowl or ramekin, and are often garnished with parsley or lemon wedges.

Tips & Tricks

To make Jellied Eels, it is important to use fresh eels and to cook them thoroughly to avoid any risk of food poisoning. It is also important to use the right balance of spices and flavorings to achieve the desired taste and texture.