Eels pieces cooked for approximately half an hour and cooled so as to form a jelly, sometimes with the assistance of gelatine. Often served with chilli vinegar.
Bowl of London Jellied Eels
Occasionally encountered in a slightly more sophisticated form, such as...
Original Receipt in 'Mrs. Norton's cook-book; selecting, cooking, and serving for the home table' (1917)
Cold Jellied Eels
Skin and cut the eels into short pieces; put them into a pint of white wine with sliced onions, carrots, mushrooms, a few peas, and one diced potato. Season to taste and stew until the eels are done; remove from the fire, add a few thin slices of lemon and a teaspoon of minced parsley.
Turn into an oblong mold and set away to cool and jell; when ready to serve turn onto a platter and garnish with lemon and parsley.
Jellied Eels are still an East End of London delicacy, and closely associated with Pie and Mash.
Jellied Eels tend to be liked or loathed. It isn't dificult to see which side the poet Russell Green was on in this from the compendium 'Coterie' for May-Day 1919;
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