 A plate of jellied eels | |
| Place of origin | England |
|---|---|
| Main ingredients | Eel, spiced stock |
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.
Eels were historically a cheap, nutritious, and readily available food source for the people of London; European eels were once so common in the Thames that nets were set as far upriver as London itself, and eels became a staple for London's poor. The earliest known eel, pie and mash houses opened in London in the 18th century, and the oldest surviving shop, M Manze, has been open since 1902. [1] At the end of the Second World War, there were around 100 eel, pie and mash houses in London. [2] In 1995, there were 87. [3]
In the present day, there are relatively few eel, pie and mash shops still in existence, although jellied eels are sold in some of the capital's delicatessen shops and supermarkets. The water quality of the Thames, having improved greatly since the 1960s[ citation needed ], has since become suitable once again for recolonisation by eels. [4] The Environment Agency supports a Thames fishery, allowing nets as far upriver as Tower Bridge. [5]
Today, the European eel is critically endangered. [6]
Jellied eels are traditionally prepared using the European 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, with the cooking process releasing proteins, like collagen, into the liquid, which solidify upon 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, with variation only in 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.
The dish is also consumed in other parts of Europe, including Denmark, Sweden, France, Germany, Poland, Belgium and the Netherlands.[ citation needed ]
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
Head cheese or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig, typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder.
Pie and mash is a traditional working-class food, originating in the Docks of London. Often accompanied with jellied eels, the dish has been popularised as "a Cockney classic". It typically consists of a minced beef pie, mashed potato and a parsley sauce known as liquor. Pie, mash and eel shops have been in London since the 19th century, and are still common in East and South London, and in many parts of Kent and Essex.
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg and kogt torsk with mustard sauce and trimmings. Ground meats became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller, karbonader and medisterpølse. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidadian and Tobagonian food is dominated by a wide selection of dishes, most notably, doubles, roti, pelau, callaloo and curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen, sweet potato, eddoes, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago.
Aspic or meat jelly is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of conventional soup.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (chornozem) from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Deviled eggs, also known as stuffed eggs, Russian eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe, North America and Australia.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in particular from the Balkans, or Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden.
Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern.
Many cuisines feature eggplant salads and appetizers.
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
Eels are elongated fish, ranging in length from five centimetres (2 in) to four metres (13 ft). Adults range in weight from 30 grams to over 25 kilograms. They possess no pelvic fins, and many species also lack pectoral fins. The dorsal and anal fins are fused with the caudal or tail fin, forming a single ribbon running along much of the length of the animal. Most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. A majority of eel species are nocturnal and thus are rarely seen. Sometimes, they are seen living together in holes, or "eel pits". Some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft). Only members of the family Anguillidae regularly inhabit fresh water, but they too return to the sea to breed.
Northern Irish cuisine encompasses the cooking styles, traditions and recipes associated with Northern Ireland. It has distinctive attributes of its own, but has also drawn heavily from Irish and British cuisines.
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Central, Eastern and Northern Europe, and their descendants, particularly in the United States and other Western countries.
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