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jellied eels
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 eaten cold.
==History==
The eel was 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. 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.
The water quality of the Thames has improved since the 1960s and is now suitable for recolonisation by eels. The Environment Agency supports a Thames fishery, allowing nets as far upriver as Tower Bridge;
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