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Street Food

Jellied Eels (Jellied Eels)

sjfegan

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4
Servings

Ingredients

  • 1kg (2.2 lb) Eel, cleaned and cut into pieces
  • 1 onion, sliced
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 2 tbsp vinegar
  • 720ml (3 cups) Water
  • Salt to taste

Method

  1. Combine the eel pieces, onion, bay leaf, peppercorns, vinegar and water in a pot.
  2. Bring to a boil, then reduce to a simmer and cook for 25–30 minutes until the eel is tender.
  3. Remove the eel pieces and arrange in serving bowls.
  4. Strain the cooking liquid and pour over the eel.
  5. Chill for at least 4 hours, until the liquid has set into a natural jelly around the eel.
  6. Serve chilled.

Introduction: Eels simmered and set in their own natural jelly, a beloved and distinctly working-class Victorian London street food.

Cultural Background: Jellied eels became a signature street food of Victorian London’s East End, eels being an abundant, inexpensive catch from the Thames, sold from stalls and shops to the city’s working-class population.

Tips: Eel contains natural gelatin, which is what allows the cooking liquid to set into jelly once chilled — no additional gelatin is needed. Chill for long enough, as the setting process takes several hours.

Variations: Serve with a splash of vinegar or mashed potato and liquor, a traditional East End pairing. Adjust the seasoning to taste.

Storage: Store covered in the refrigerator for up to 3 days.

Reheating: This dish is served cold and is not reheated.

Nutrition: Per serving (approx.): 220 kcal, 24 g protein, 12 g fat, 2 g carbohydrate.

FAQs:

Q: Why did jellied eels become associated with London’s East End?

A: Eels were abundant and inexpensive from the Thames, making them an accessible, affordable food for the area’s working-class population during the Victorian period.

Q: Why does this dish set into jelly naturally?

A: Eel contains a high level of natural gelatin, which, when the cooking liquid cools, causes it to set into jelly without needing any additional setting agent.

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