Jellied eels 482555 216002505 2008-05-30T17:15:37Z Wisdom89 102066 Reverted edits by [[Special:Contributions/72.206.106.238|72.206.106.238]] ([[User talk:72.206.106.238|talk]]) to last version by 66.31.44.71 [[Image:Eels 1385.JPG|thumb|A plate full of jellied eels]] [[Image:Eels 1378.JPG|thumb|A supermarket container of jellied eels]] '''Jellied eels''' are [[eel]]s cooked for approximately half an hour and allowed to cool. The juices then solidify forming the jelly. Sometimes [[gelatine]] is added. Jellied eels are often eaten with chili [[vinegar]]. The dish is an [[East End of London]] delicacy, often sold with [[pie and mash]]. They are no longer commonly eaten in London, but can still be found, especially around the East End. They are also stocked in Harrods. [http://www.pilotguides.com/destination_guide/europe/england/jellied_eels.php]. In [[Italy]], a similar dish is known simply as ''Anguilla'' ("eel"), in [[France]], it is known as ''Aspic D'anguille''. Jellied eel is often taken as a cold appetizer. ==External links== * [http://www.bbc.co.uk/dna/h2g2/A8573132 Background] * [http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=jelliedeels Jellied eels recipe - (not traditional)] * [http://www.viewlondon.co.uk/restaurants/goddards-pie-house-info-5631.html Pie and mash shop link] * [http://www.guardian.co.uk/netnotes/article/0,6729,680948,00.html Jellied eels story] at The Guardian, [[8 April]], [[2002]] * [http://www.icons.org.uk/nom/nominations/jellied-eels Iconic eels?] [[Category:English cuisine]] [[Category:British cuisine]] [[Category:Seafood]] [[es:Jellied eels]] {{fish-stub}} {{England-stub}}