Jellied Eel Research Paper

jellied eels are a traditional dish from primarily in the East End of London in which became originated in the 18th century. there are others Who would wonder and a have thought that jellied eel would be amazingly delicious. Jellied eels is a traditional English inexpensive and nutritious meal originating from the 18th Century, but became even more popular during after world war II. At the end of the Second World War there were around a hundred eel, pie and mash houses in London. in 1995 there were eighty seven. Jellied eels are often sold with pie and mash—another traditional East End food and were eaten with chili vinegar or with malt vinegar and white pepper.

The eel was a cheap, nutritious and mostly quickly available food source for the people of London. In Europe, the eels were once so common in the Thames that the nets were set as far as upriver as London itself, and eels had become an reliable source for the poor in London. The water quality of the Thames has improved since the 1960's and a much better quality even in today's day. The water in Thames is now suitable for recolonization by eels and to even make the eels even more delicious. The Environment Agency of the UK supports a Thames fishery, allowing nets as far

the jellied eels are mostly eaten cold but there are times with they are eaten in a different temperature. The dish is traditionally prepared using the freshwater eels native to Britain. Typically, the eels are chopped into rounds and boiled in water and vinegar, to make a fish stock, with nutmeg and lemon juice before being allowed to cool, sometimes they even eat it hot, or make soup out of it. The eel is a naturally gelatinous fish so the cooking process releases proteins, like collagen, into the liquid which solidify on cooling to form a jelly, though gelatin may be added in order to aid this