Home 
Super Suppers Jellied Eels
Super Suppers Jellied Eels
| Jellied Eels |
 |
 |
 |
 Jellied eels are made using chopped freshwater eels. The eels are boiled in something called stock (flavored water, kind of like broth). When boiled, the eels release fat. This fat is then allowed to cool, forming a layer of jelly-like substance on the eels, hence the name “jellied ells.” Jellied eels can be eaten either hot or cold and are often served with pie and mash. They’re also commonly eaten with chili vinegar. Jellied eels were first eaten during the 18th century in London’s East End. Jellied eels were poplar amongst the poor because they were both nutritional and economical. They were cheap because there were so many of them. In fact, there was a time when eels were so abundant in England’s Thames River that nets were actually set in London itself to catch them. At the end of the Second World War, there were around a hundred eel pie and mash houses in London. The oldest eel pie and mash shop known to survive is M. Manze, which opened in 1891. Since that time, the popularity of jellied eels has greatly declined (I wonder why?). However, a few eel pie and mash shops, such as M. Manze, still keep their doors open, and jellied eels can still be found in some, but not all, supermarkets. Another reason that jellied eels have been on the decline is the fact there aren’t that many eels around anymore. Apparently, by the 1960s the Thames had become pretty polluted, which made things rough on the eels. However, since that time, the Thames has been cleaned and the quality of its water substantially improved, making an eel reconciliation possible. But that certainly doesn’t mean that there’s a jellied eel explosion waiting for us up around the bend, as demand for cheap nutrition has decreased and competition from other foods and changing tastes. Jellied eels also exist outside the UK. Italy for instance, has a dish called anguilla. The main difference between jellied eels and anguilla is the fact that anguilla is eaten with balsamic vinegar rather than chili vinegar. The French call the dish aspic d’anguille and the Germans know the dish by the name Aal in Gelee, but no matter what you call it, jellied eels sure sound disgusting! |