How are Jellied eels prepared?
Making jellied can be more of an art than a science according to experts - but at its simplest its boiling chopped eels in water and vinegar and then adding lemon, nutmeg and other spices to make a fish stock. The stewing liquid becomes solid and forms a jelly-like substance when cooled.
Other European countries also have a taste for jellied eels, in Denmark the dish is known as ål i gele, in France as aspic d'anguille, in Germany as Aal in Aspik, and in Poland as węgorz w galarecie.
Here's a fun whistlestop tour of the history and production of jellied eels in the UK by the folk at Big Story:
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