Preparation
The dish is traditionally prepared using the freshwater eels native to Britain. Typically, the eels are chopped (shucked) into rounds and boiled in water and vinegar, to make a fish stock, with nutmeg and lemon juice before being allowed to cool. The eel is a naturally gelatinous fish so the cooking process releases proteins, like collagen, into the liquid which solidify on cooling to form a jelly, though gelatin may be added in order to aid this process. Recipes for jellied eels are individual to particular London pie and mash shops, and also street sellers; however, traditional recipes for authentic Victorian jellied eels all have common ingredients and cooking methods. What alters is the choice of herbs and spices used to flavour the dish.
Jellied eels are often sold with pie and mash—another traditional East End food—and eaten with chilli vinegar or with malt vinegar and white pepper.
Read more about this topic: Jellied Eels
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