Jellied Eels
When we think of Jellied Eels we think of the Eastend of London and Millwall FC . Eels and mash shops have been with used since the 18th century which was a great source of cheap fastfood for the working class of London. The eels were cut up in to small pieces and cooked in spice, water, chillies and mustard seeds. When the water has cooled down the water will set and preserve the Eel meat. Chilli vinegar, traditional vinegar and black pepper are traditionally used for seasoning. You can used balsamic vinegar, lemon juice and herbs like chervil for seasoning as well.
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