Jellied eels are 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. It is usually served cold.

Categories: Fish Preserves
Contains: Eel
Characteristic of: Belgian cuisine British cuisine Danish cuisine Dutch cuisine English cuisine French cuisine German cuisine Polish cuisine Swedish cuisine
Also known as:
French: Gelée d'anguille
Wikidata ID: Q2915502
Wikipedia title: Jellied eels
References:
Wikipedia article: Jellied eels
1,000 Foods to Eat Before You Die: A Food Lover's Life List; Sheraton, Mimi, 2014

Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation

        
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