Jellied eels facts for kids
A plate of jellied eels
|
|
| Place of origin | English dish |
|---|---|
| Main ingredients | Eel, spiced stock |
Jellied eels are a classic English dish. They first became popular in the 1700s, especially in the East End of London. This dish is made by chopping up eels and boiling them in a special spiced broth. When the broth cools down, it turns into a jelly. Jellied eels are always eaten cold.
Contents
A Taste of History: Jellied Eels
For a long time, eels were a cheap and healthy food source for people in London. There were so many European eels in the River Thames that people could catch them easily. Eels became a common meal for many Londoners who didn't have much money.
The first shops selling eel, pie, and mash opened in London in the 1700s. One of the oldest shops still open today is M Manze, which started in 1902. After the Second World War, there were about 100 of these special shops in London. By 1995, that number had dropped to 87.
Today, there are fewer eel, pie, and mash shops. However, you can still find jellied eels in some food stores and supermarkets in London. The water in the Thames has become much cleaner since the 1960s. This means eels are now returning to the river. The Environment Agency even allows some eel fishing near Tower Bridge.
How Jellied Eels Are Made
Jellied eels are usually made with freshwater eels found in Britain. First, the eels are cut into small, round pieces. Then, they are boiled in water and vinegar. Spices like nutmeg and lemon juice are often added to create a tasty fish broth.
Eels naturally contain a protein called collagen. When the eels are cooked, this collagen is released into the liquid. As the liquid cools, the collagen helps it solidify and turn into a jelly. Sometimes, extra gelatin is added to make sure the jelly sets perfectly.
Each London pie and mash shop, and even street sellers, might have their own secret recipe. However, traditional recipes for real Victorian jellied eels use similar ingredients and cooking methods. The main differences are usually in the types of herbs and spices used for flavor.
Jellied eels are often served with pie and mash, another traditional East End meal. People usually eat them with chilli vinegar or with malt vinegar and white pepper.
Jellied Eels Around Europe
This dish is also eaten in other parts of Europe. You can find similar eel dishes in countries like Denmark, Sweden, France, Germany, Poland, Belgium, and The Netherlands.
See also
In Spanish: Jellied eels para niños
