Jellied eels
Jellied Eels
Jellied Eels (/ˈdʒɛliːd iːlz/) is a traditional English dish that originated in the 18th century, primarily in the East End of London. The dish consists of chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly.
Etymology
The term "Jellied Eels" comes from the English words "jelly" and "eel". "Jelly" is derived from the Old French "gelee" which means "to congeal", and "eel" comes from the Old English "ǣl", from Proto-Germanic "*ēlaz".
Preparation
Jellied Eels are prepared by chopping the eels into rounds and then boiling them in water and vinegar to create a stock. The eels are then removed and the stock is boiled again until it has reduced sufficiently to form a jelly when cooled. The eels are returned to the stock and the mixture is allowed to cool and set.
Related Terms
- Eel: A type of fish that is long and thin, similar to a snake. Eels are a common ingredient in many dishes around the world.
- Jelly: A food preparation that is made by boiling fruit or meat in water and then allowing it to cool and set.
- East End of London: A geographical area of London, England, known for its working-class communities and the setting of many significant events in London's history.
See Also
- Pie and Mash: A traditional London working-class food, often served with jellied eels.
- Cockney: A term associated with the East End of London and its local dialect.
External links
- Medical encyclopedia article on Jellied eels
- Wikipedia's article - Jellied eels
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