Klapaucius: Text replace - " {{Template:WhatLinksHere}} |}" to "{{Template:WhatLinksHere}}"

2011-11-19T18:18:38Z

Text replace - "</div> {{Template:WhatLinksHere}} |}" to "{{Template:WhatLinksHere}}"

New page

{{#seo:
|title=Jellied eels: Cooking Wiki
|titlemode=replace
|keywords=#jelliedeels #eel #lemonjuice #nutmeg #gelatin #preparedfoods #balsamicvinegar #stock #vinegar #mirepoix #fishandseafood
|hashtagrev=12032020
|description=Jellied eels is a traditional English dish that originated in the 18th century, primarily in London's East End
}}


[[Image:Jellied eels.jpg|300px|thumb|right|Jellied eels]]
'''Jellied eels''' is a traditional [[:Category:British recipes|English dish]] that originated in the 18th century, primarily in London's East End. The dish consists of chopped [[eel|eels]] boiled in a spiced [[stock]] that is allowed to cool and set, forming a jelly. It can be eaten hot or cold.

==History==
The [[eel]] was a cheap, nutritious and readily available food source for the people of London; European eels were once so common in the Thames that nets were set as far upriver as London itself, and eels became a staple for London's poor.

The first "Eel Pie & Mash Houses" opened in London in the 18th century, and the oldest surviving shop - M Manze - has been open since 1891.

Although jellied eels are nowhere near as popular today as they were - at the end of the Second World War there were as many as a hundred Eel Pie & Mash Houses in London - they can still be found in the Eel Pie & Mash Houses that remain, and in some supermarkets. The water quality of the Thames has improved since the 1960s and is now conducive to recolonisation by eels - indeed, the Environment Agency supports a Thames fishery, allowing nets as far upriver as Tower Bridge - but lessened demand for cheap nutrition, competition from other foods and changing tastes mean that they have been marginalised.

==Preparation==
The dish is traditionally prepared using the freshwater eels native to Britain. Typically, the eels are chopped into rounds and boiled in a fish stock with [[nutmeg]], [[lemon juice]] and a [[mirepoix]] before being allowed to cool. The eel is a naturally gelatinous fish so the cooking process releases fats into the liquid which solidify on cooling to form a jelly, though [[gelatin]] may be added in order to aid this process.

Jellied eels are often sold with pie and mash - another traditional East End food - and eaten with [[chilli]] [[vinegar]].
==Regional variations==

Italy has a similar dish known simply as ''anguilla'' (simply "eel"), which is eaten with [[Balsamic vinegar|balsamic]] rather than chilli vinegar; in France the dish is known as ''aspic d'anguille''.

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Fish and seafood]]
[[Category:Prepared foods]]

<code 'hashtagrev:12032020'>[[Special:Search/jelliedeels|#jelliedeels]] [[Special:Search/eel|#eel]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/gelatin|#gelatin]] [[Special:Search/preparedfoods|#preparedfoods]] [[Special:Search/balsamicvinegar|#balsamicvinegar]] [[Special:Search/stock|#stock]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/mirepoix|#mirepoix]] [[Special:Search/fishandseafood|#fishandseafood]]
</code>

Jellied eels - Revision history

Klapaucius: Text replace - " {{Template:WhatLinksHere}} |}" to "{{Template:WhatLinksHere}}"